Follow Us
June 9, 2018
May 22, 2018
February 1, 2018
January 30, 2018
January 27, 2018
January 5, 2018
November 30, 2017
November 4, 2017
September 10, 2017
September 5, 2017
Recent Posts
Featured Posts
Thai Baked Cod in Banana Skins
April 22, 2014

Thai baked Cod in Banana Leaves
This is a very quick and easy dish but looks impressive nonetheless. If you can't find banana skins, then baking/parchment paper will work but it loses its wow factor somewhat...
What you need:
Banana leaf - (sold in some wet markets e.g. Wan Chai, near the entrance on the right and Aberdeen). I bought these in the small Thai shop off Graham St market. One leaf is enough for 4 parcels, but buy more if (when) case you rip some.
50 ml coconut or olive oil
Cod or other meaty white fish such as monkfish (100-200g per person). We used the Atlantic cod from Wild C portioned in 100g units.
Tin of coconut milk
Thai spices - chilli, lemon grass, garlic, coriander, ginger, lime (often sold all together in a pack)To serve with jasmine rice and steamed choi.
Method:
Take one large banana leaf and cut it into quarters. Hold it over a naked flame to soften it a little then brush one side (the inside) with a little coconut (or olive) oil.
Place the fish on top of the leaf with a handful of mixed fresh Thai spices and a generous swig of coconut milk.
Wrap up the parcel, like a sweetie, by tying up each end with a thread of banana leaf, or wrap it like a present and secure with a rosemary twig, partly plucked. Bake for 15 mins for a 100g portion and 20 mins for a 200g portion.
Place on the plate, allowing your guests to unwrap the parcel like an act of ceremony.
Serve with jasmine rice garnished with chopped spring onions and a quarter of lime to squeeze on the fish. Accompany with steamed choi.
Serves 4 people.
This post was sponsored


