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2 filets White Fish, remove skin and bones
2 Banana Leaf, blanche in boiling water for 1 minute to soften
Salt, to taste
Black Pepper, to taste
4 Tbsps Nuoc Cham, separate into 2 portions, of 2 Tbsp each
1 Chili Pepper, use any red chili, sliced thin
1/2 stalk Lemon Grass, sliced thin
1 Tbsp Sake, can substitute white wine
2 tsp Lemon Juice
Mix 2 Tbsp Nuoc Cham, Chili Pepper, lemon grass, sake and lemon juice. This can be done a day before hand as the flavors fuse together over time.
Heat the oven to 350 degrees
Blanche the banana leaves. Put 1 filet into each of the leaves and sprinkle with 1 Tbsp Nuoc Cham each. Fold the four corners of the banana leaf over the fish, and put it seam side down on a baking sheet.
Bake for 15 minutes, turn and bake for 5 more minutes. The fish should be just cooked.
Serve on the banana leaf, with the lemongrass topping.