Grilled Fish in Banana Leaf (Aeb Plaa)

Ease of preparation rating: Complex.

Yield: 4 servings.

Ingredients

1 lb (450g) tilapia filets

2 small dried red Thai chilies, seeded and chopped

1 teaspoon (5ml) salt

1 stem of lemongrass, chopped

2 tablespoons (30ml) fresh turmeric, peeled and sliced

2 garlic cloves, chopped

2 shallots, chopped

8 banana leaves

8 large Thai basil leaves

Juice of 1 lime

4 portions of Thai stick rice, cooked

Method

Cook rice and set aside for plating.

In a food processor, blend Thai chilies, salt, turmeric, lemongrass, garlic and shallots together to form a paste.

Cut tilapia into 1-inch pieces and place in a mixing bowl.

Add paste, and mix well to coat the fish.

For each portion, place 2 banana leaves over top of each other so they form an “x”.

In the center, place a portion of the marinated fish.

Top with lime juice and 2 basil leaves.

Fold the banana leaves tightly, from left to right, and front to back.

Secure the seam by running a toothpick through the banana leaves.

Heat grill over medium-low heat.

Add tilapia pockets on the grill and cook for 5 -6 minutes.

Flip and repeat until the banana leaves are nicely charred.

Remove from the grill and let rest for 2-3 minutes.

Open the banana leaves to reveal fish and serve hot with a portion of sticky rice on the side.