Asian Style Snapper/Bream in Banana Leaves





  • Using tongs dip each banana leaf one by one into boiling water, remove immediately, rinse under cold water, dry thoroughly, leaves should be soft and pliable.
  • Cut each fish 3 times, place each fish on a leaf, top each fish with lemon grass and garlic.
  • Combine garlic, juice, sauces and oil, drizzle a little sauce over each fish reserving about 3-4 tablespoons for the vegeatbles.
  • Fold leaves over fish and secure with kitchen string. Place parcels in a pre-heated oven of 180 degress celsius and cook for 25-30 min's or until cooked through.
  • Alternativley which I love banana leaves for, cook on the BBQ, covered, using indirect heat for about 20-25 Min's. (I find it takes me 30 Min's in my oven and about 20 Min's on the BBQ, but I do have an extremely hot BBQ, I do not know how 4 smaller fish fillets affects the time as I have only cooked 2 larger fish.).
  • The banana leaves will get quite crispy and may even burn in places, they will stay quite moist underneath as the juices run from fish and sauce. For presentation purposes I keep 2 banana leaves to use as the base to serve fish on after.
  • Vegetables.
  • Heat olive oil in a wok or large pan, add garlic and ginger and stir fry until fragrant.
  • Add pepper, carrot and sesame oil, stir fry 2-3 Minutes, add both cabbages, peas, sprouts and reserved sauce. Stir fry until vegetables are just tender serve immediately with fish.
  • Extra sauce.
  • Just an optional extra if you prefer to have a little more sauce to drizzle over fish once served.
  • Combine the 3 ingredients in a small microwave safe bowl and microwave 30-45 seconds to just warm through.
  • To Serve: I place a banana leaf on a serving platter top with whole fish, I pour remaining juice and sauce from the bananan leaf fish was cooked in over fish, and arrange the vegetables around the fish, garnish with sliced onions.