For this quick and bold sauce, Zak Pelaccio purees vibrant ingredients like fresh lemongrass and ginger with chiles and fish sauce. The sauce is delicious with any grilled or roasted fish , with or without the banana leaves. More Fast Fish Recipes. In a blender or mini food processor, combine the palm sugar, lemongrass, shallots, garlic, ginger, chile and lime juice; pulse to make a slightly coarse puree. Transfer to a bowl and stir in the fish sauce and cilantro. Light a grill. Score the skin side of each mackerel fillet 3 or 4 times, rub with oil and season with salt and pepper.
Steps to Make It
But here’s the problem…
This steamed fish is wrapped in banana leaves and tied with bamboo. Surprise your dinner guests with this beautifully presented meal. The Asian cultures are so incredibly resourceful, even 7 months into traveling in Asia I am still stunned by the various uses they find for some things. Banana leaves are used to wrap veggies, fish, noodles, you name it. Thin strips of bamboo are then used to secure the banana leaf satchels. No plastic needed. I love this. Bamboo can also be used to make cups. Coconut can be used to make bowls. And so during my Lao cooking class when I found out Mok Pa recipe — Lao style fish steamed in banana leaves was on the menu, I was excited.
Ingredients you’ll need
Find fresh or frozen banana leaves at Asian and Latin markets. This preparation is often used for grilled fish, since the leaf wrapping protects delicate fillets from harsh, dry heat. But it also works wonders in a hot oven, and the charred citrus infuses the fish with lightly grilled flavor. If you want to skip searing the fruit, raw citrus slices will work under the fish nicely as well.
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