LEAF WRAPPED RECIPES

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RECIPES - BANANA LEAF-WRAPPED ROASTED PORK SHOULDER

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THAI LEAF WRAPPED GRILLED FISH (MIANG PLA PAO) | ASIAN ...



Thai Leaf Wrapped Grilled Fish (Miang Pla Pao) | Asian ... image

Introduce some Thai flavours into your next BBQ session with the Miang Pla Pao! Smoky and crusty on the outside and juicy on the inside, this Thai Leaf Wrapped Grilled Fish is a definite crowd pleaser.

Provided by AsianInspirations

Total Time 55S

Prep Time 15S

Yield 3-4

Number Of Ingredients 19

1 whole fish (tilapia or snapper, scales on, gutted and cleaned)
3 stalks lemongrass (bruised)
1 cup basil leaves
2 tbsp salt
Fresh vegetables of your choice (betel/perilla/mint leaves, Thai basil, green leaf lettuce
Rice noodles (fresh or prepared as per instructions on packaging)
25g tamarind paste
25ml water
50g fish sauce
20g peanuts (toasted and crushed)
30g palm sugar
5-8 bird eye chillies (adjust according to taste)
10g coriander stalks
10g pickled garlic
3-4 cloves garlic garlic (peeled)
1 tsp dried peppercorn
2 tbsp fish sauce
2 tbsp lime juice
15g sugar

Steps:

  • To Prep Stuff 3 stalks of bruised lemongrass and 1 cup of basil leaves inside the fish. Then rub 2 tbsp salt all over the fish. To Cook Heat up the grill and cook the fish for 15-20 mins on each side. Prepare the sauce while the fish is grilling. Combine all the ingredients for the spicy sauce in a food processor and blend until it becomes a thick paste. Spoon out and set aside. To make the sweet sauce, add all ingredients to a saucepan and heat over low heat. Keep stirring until palm sugar is fully dissolved. Turn off the heat, add in crushed peanuts and stir to mix well. The fish should be ready by now. Serve whole fish with fresh vegetables, rice noodles and sauces on the side. Simply peel off the skin and scales of the fish to reveal the moist and tender fish meat. To enjoy, take a betel leaf, add some rice noodles, fish meat and other vegetables. Wrap it up and dip it into either sauce and shove it into your mouth!

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