Fish fillet grilled in banana leaf, Thai style

Ingredients for 4 servings:

• 1 kg fish fillet(s) without skin, in 125g pieces
• 2 m.-sized carrot(s), grated
• 3 spring onions, finely chopped
• 1 bell pepper(s), red, finely diced
• 1 handful of Thai basil
• 1 can coconut milk (400ml)
• 1 tbsp, grated curry paste, red
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 3 tsp palm sugar, or brown sugar
• 2 tbsp cornstarch, dissolved in cold water
• 2 tbsp lime juice
• Banana leaves, washed thoroughly (careful, they tear easily)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Hoo Mog Plah

Heat the coconut milk, curry paste, fish and oyster sauce, sugar, and lime juice in a small saucepan. Simmer gently for about 10 minutes. Stir in the cornstarch, add the basil leaves, and set aside. Prepare and toss the vegetables as above. Cut the fish fillet into 8 pieces. Set aside eight banana leaves, each measuring approximately 20x30cm. Place 2 tablespoons of vegetables in the center of each banana leaf (shiny side down), drizzle with 1 tablespoon of the coconut milk mixture, place a fish fillet on top, and drizzle with another 1-2 tablespoons of the coconut milk mixture. Carefully fold the top and bottom of the banana leaf toward the center, then carefully fold the side edges toward the center and secure with a toothpick. Do not pierce the fish. Repeat this process until you have eight parcels. Prepare the grill for medium indirect heat (175-220°C). Grill the fish parcels for 18-20 minutes until cooked through and serve immediately. The parcels can be prepared in advance. Cover them with a damp cloth and refrigerate. Allow them to come to room temperature half an hour before grilling.