I love cooking with local Malaysian herbs and spices. Everything is just so pretty and colourful for the camera. But that’s not just it, the smell and flavour that these herbs release when you cut them is an like an appetiser, teasing your senses before the food is ready.
Besides the mix of aromatic fresh herbs, banana leaf also contributes to another aspect of the dish. The light fragrance of the banana leaf gives your grill items a nice smell during cooking. It also protects the contents from drying up during the grilling process. You can find a lot of food that is cooked with banana leaf in Malaysia.
So using the basic curry blend ingredients of garlic, shallots/onions, chilli, ginger and lemongrass, I added lemons into the grill fish wrap for a Thai twist. This basic blend is the base to many curry and spicy dishes. Whether you are using a charcoal grill or electric oven or air fryer, this recipe works for all gadgets in general.
- 10-12 pcs shallots
- 8 cloves garlic
- 3 red chilis (more if you like spicy)
- 2-inch pc of ginger
- 2 stalks lemongrass
- 2 lemons
- salt and pepper
- olive oil
- banana leaf for wrapping
Remember to add the oil generously. It helps to cook the fish and the herbs evenly and releases the aromas
Towards the end of grilling, just take the banana leaf off and let the grill crisp up the surface for an aromatic golden top
Press the lemons to release the juice when done