A delicious balance of tangy, sweet, and spicy.
Ingredients
Makes 6 servings
Step 1
Stir 1 cup lemon juice, 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mint sauce aside.
Step 2
Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
Step 3
Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes. Cool.
Step 4
Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana leaf. Sprinkle fish with salt and pepper. Top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides in. Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
Step 5
Preheat oven to 450°F. Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon-mint sauce.
Can be made 2 hours ahead. Chill.
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Reviews (4)
Back to TopI found the sauce to be really sweet which ruined the dish for me (but my boyfriend liked it so I might be making it again for him...) I cooked the fish in parchment which worked well. My filets were thinner (toward the tail of the halibut) so I took them out after 7 minutes and they were perfect.
Anonymous
nyc, ny
5/27/2010
fussy approach to what is basically fish with nuoc cham.
Anonymous
northern NJ
9/22/2008
This is a delicious recipe! It is more tasty if you use banana leaves (as they add subtle flavor); if you cannot find them locally you can find them here: http://www.templeofthai.com/food/asian_snacks/frozenbananaleaf-1000000257.php
kapeng
Los Angeles, CA
9/3/2008
This was one of the most delicious fish recipes I've made. I couldn't find banana leaves and used parchment paper and probably should have reduced the cooking time by about 5 minutes. I also accidentally used the lemon-mint sauce when wrapping the fish (instead of the mint topping) but it came out fantastic and so next time I'll only prepare the one sauce and use it both as a topping and in preparing the fish. Next time I'm going to try making it with tofu for my vegetarian friends.
sadiejane
New York City
8/27/2008
