Baked curry fish in banana leaves

Baked curry fish in banana leaves

250ml coconut milk (I prefer ‘Chaokoh’ brand)

1tbsp Thai red curry paste (more if you want it spicier)

1tbsp fish sauce, 1tbsp soy sauce, hint of granulated sugar

4-5 kaffir lime leaves, shredded

250g fish fillets (trout, salmon or cod)

Some vegetables of your choice e.g. carrot, cabbage, Chinese leaves, finely chopped

12cm banana leaf (or big enough to wrap the fish)

1)    Mix the coconut milk, Thai red curry paste, fish sauce, soy sauce, sugar and kaffir lime leaves in a mixing bowl.

2)    Cut the fish into small pieces. Marinate the fish in this mixture for at least 15-20 minutes.

3)    Put a banana leaf on a flat surface. Spread a portion of chopped vegetables on top of the leaf. Add the fish mixture on top of the vegetables.

4)    Wrap the fish by turning all the corners and stick them with cocktail sticks.

5)    Bake in the oven for 25-30 minutes until the fish is cooked. Alternatively you can grill it on a barbecue.