Prep 15 mins
Cook 12 mins
This recipe is from Yunnan Province, China and the Dai people are one of the official minority peoples of China. Banana Leaves can usually be found frozen at Asian or Latin grocery stores.
- 3 fresh small red chilies, seeded and thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon kosher salt
- 1 cup fresh cilantro, coarsely chopped
- 3⁄4 cup fresh basil, coarsely chopped
- 1 tablespoon vegetable oil
- 1⁄4 cup white wine
- 4 (6 ounce) fillets white fish (such as tilapia or halibut)
- 4 banana leaves or 4 (12 inch) heavy-duty aluminum foil
- Preheat the oven to 450 degrees F.
- Use a mortar and pestle to mash the chiles, garlic, ginger, salt, cilantro, and basil into a chunky paste. Whisk in the oil and wine until blended well.
- Place a fish fillet to the right of center on a banana leaf or a piece of foil. Place one-quarter of the cilantro paste on the fish and smear it around so the fish is covered. Fold the left side of the banana leaf or foil in half over the fish. Fold each of the three open sides inward several times to make a packet with a tight seal. If you’re using a banana leaf, use toothpicks to secure the folded edges.
- Place the packets seam side up on a baking pan and bake for 10 to 12 minutes, until the fish is white and cooked through.
- Serve right in the banana leaf (or on a fresh one),or remove the fish from the foil and place on a plate with all the juices.