Stuffed Fish Wrapped in Banana Leaf Recipe

Name: Stuffed Fish Wrapped in Banana Leaf Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 whole fish, about 2lbs each, scaled, gutted, and fins removed; 2 teaspoons kosher salt; 2 teaspoon freshly ground black pepper; 2 lemongrass stalks; 6 sprigs cilantro; 6 slices fresh ginger; 4 sprigs fresh mint; 4 slices of lime; 2 banana leaves; 1 tablespoon olive oil; Nuoc Cham

I've been breaking out of my seafood-averse shell and trying out different ways of cooking fish on the grill. Direct grilling and planking have both turned out well, but this latest venture of stuffing a fish and wrapping it up was truly outstanding.

It was for a Vietnamese-inspired cookout menu. I stuffed two fresh black sea bass with lemongrass, cilantro, mint, ginger, and lime, then wrapped the entire thing in a banana leaf and tied it shut with butcher twine.

After a 20-minute cook over medium-high heat, the aroma that came from the banana leaf upon cutting it open was intoxicating. The distinct smells of the herbs and ginger gets your mouth watering, and luckily the fish doesn't disappoint.

The aromatics imparted a faint flavor on the light meat, which was incredibly tender and moist. For one of the first times, I was really enjoying fish just by itself, but I did like it even better with some nuoc cham, which really completed the whole thing.

Stuffed Fish Wrapped in Banana Leaf Recipe

Prep 15 mins

Cook 20 mins

Active 45 mins

Resting Time 5 mins

Total 40 mins

Serves 4 servings

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2 whole fish, about 2 lbs each, scaled, gutted, and fins removed
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 lemongrass stalks
6 sprigs cilantro
6 slices fresh ginger
4 sprigs fresh mint
4 slices of lime
2 banana leaves
1 tablespoon olive oil
Nuoc Cham

Using a sharp pairing knife, cut three slits in the skin on both sides of each fish. Season fish generously inside and out with salt and pepper. Stuff each fish with an equal amount of lemongrass, cilantro, mint, ginger, and lime slices.
Oil one side of banana leaf and place fish on oiled side. Wrap leaf tightly around fish and tie securely with butchers twine. Repeat with second fish.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill fish over medium-high heat until cooked through and flesh flakes, about 10 minutes per side. Remove from grill.
Let fish rest for 5 minutes, cut open banana leaf and serve with nuoc cham.

Special equipment

Grill

Nutrition Facts (per serving)
462	Calories
10g	Fat
36g	Carbs
62g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	462
% Daily Value*
Total Fat 10g	13%
Saturated Fat 3g	14%
Cholesterol 129mg	43%
Sodium 863mg	38%
Total Carbohydrate 36g	13%
Dietary Fiber 5g	17%
Total Sugars 4g
Protein 62g
Vitamin C 32mg	161%
Calcium 119mg	9%
Iron 6mg	35%
Potassium 1599mg	34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.