How to make Thai Fish in Banana Leaf

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless Fish Fillets, Thai Red Curry Paste (थाई रेड करी पेस्ट)

Cuisine : Thai

Course : Snacks and Starters

Thai Fish in Banana Leaf Recipe Card

Thai Fish in Banana Leaf

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

For more recipes related to Thai Fish in Banana Leaf checkout Mexican Fish Wrap. You can also find more Snacks and Starters recipes like Cheesy Mutton Burger, Spinach Feta and Tomato Omelette, Puran Poli, Pan Roast Chicken.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Thai Fish in Banana Leaf Recipe

  • Boneless Fish Fillets 2

  • Thai Red Curry Paste 1 tablespoon

  • Lemongrass 1 inch stalk

  • Spring onion bulbs 3

  • Fresh basil leaves 6-7

  • Ginger grated 1 teaspoon

  • Fish sauce 2 teaspoons

  • Brown sugar 2 teaspoons

  • Tamarind pulp 2 teaspoons

  • Red bird’s eye chillies 5

  • Oil 1 tbsp + 1 tsp oil + for drizzling

  • Salt to taste


Step 1

Slice lemongrass and spring onion bulbs and place into a bowl.

Step 2

Roughly chop basil leaves and add to the bowl alongwith red curry paste, ginger, fish sauce, brown sugar and tamarind pulp.

Step 3

Slice bird’s eye chillies and add to the bowl. Mix well. Add 1 tbsp oil and mix again.

Step 4

Discard the veins of banana leaves, halve lengthwise and soften by placing on direct flame.

Step 5

Heat 1 tsp oil in a non-stick pan.

Step 6

Cut fish fillets into halves and place on a plate. Sprinkle salt on top.

Step 7

Place banana leaf halves overlapping each other. Drizzle some oil on it, put one fish piece and top with some spring onion mixture. Place another fish piece and top with some more spring onion mixture. Wrap into a parcel. Make remaining parcel similarly.

Step 8

Place the parcels in the pan, cover and cook till the fish is fully done, flipping once in between.

Step 9

Open the parcel a bit and serve immediately.