Thai Baked Fish

Serves: 2-4
Prep time: 
Cook time: 
Total time: 
  • 2-4 fillets of fish such as trevalla, swordfish or mahi mahi (firm flesh).
  • 1 square of banana leaf for each fillet or foil
Marinade / Sauce
  • ¼ onion, finely chopped
  • 2 cloves garlic
  • 1 thumb-size piece ginger, sliced (or galangal)
  • 2 teaspoons ground coriander
  • handful of basil leaves
  • 2 tablespoons fish sauce
  • ½ can coconut milk
  • 2 kaffir lime leaves, slivered
  • 1 fresh red chilli, sliced
  • 1 teaspoon chilli powder
  • juice of ½ lime
  1. Place all sauce ingredients in a food processor or blender and process well. Or chop ingredients up finely and stir together. Place fish fillets in a bowl and pour over half the marinade, making sure it coats all of the fish. Keep the rest for the sauce.
  2. Refrigerate the fish for 15 minutes or so.
  3. When fish is done marinading, spread a banana leaf approximately 1 foot square on a working surface or use tin foil. Place one fillet in the centre.
  4. Fold both sides of the wrap over the fish, then fold both ends to create a square parcel. Turn it seam-side down to keep sides from opening or tie with kitchen string or lemon grass. Do the same for the other fillets.
  5. Place packets on a tray) and bake for 15 minutes. at 180 C.
  6. After 15 minutes check to see if the thickest part of fish is cooked (not transparent).
  7. Over low heat, warm up the reserved sauce.
  8. To serve the fish, scoop jasmine rice onto the side of the fish (right on the banana leaf, if using). Spoon some curry sauce over the fish, then add a sprinkling of basil and/or coriander leaves.


Author: Guest Submitter

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