Chili and Lemon Grilled Fish with Banana Leaf

Grilled flounder wrapped in banana leaf

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.

Ingredients:

  • 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

Tips:

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


Grilled Lemongrass Pork Skewers

During my 13 years in China, I have discovered that I have an obsession with Yunnan cuisine. Maybe it’s the Thai, Vietnamese, and other southeast Asian flavours in their cooking that reminds me of home. Or the use of tropical herbs like lemongrass, mint, basil and chillies that sets it apart from other Chinese cuisines on the eastern coast.

I first came across this lemongrass skewer dish in a Yunnan restaurant in Beijing. The lemongrass is cut lengthwise through the middle and stuffed with chicken meat, then grilled. So I got the inspiration to stuff my lemongrass with mince pork instead. Minced meat is able to absorb more of the lemongrass flavour.

The secret to getting the most out of the lemongrass is to drizzle it with enough oil. The aroma and flavour of the lemongrass is released through the oils. Just like how the satay man dabs the lemongrass soaked in water and oil over the skewers frequently, the lemongrass essence needs a carrier to bring out its aroma.