Description
Delicate white fish fillets wrapped in banana leaves or parchment with thin galangal slices, chopped dill and parsley, lime zest and a touch of fish sauce for a clean Thai aroma. Steamed or grilled to perfection the herbs and galangal infuse the fish without overpowering its freshness. Ready in 20 minutes this light dish makes the root and greens the star aromatics.
Cultural Background
This dish draws from traditional Thai techniques of wrapping fish in banana leaves for grilling or steaming, known as "aeb pla" or similar preparations in northern and central Thai cuisine where aromatic roots like galangal infuse proteins with subtle fragrance during brief high-heat cooking. Banana leaf packets have long been used across Southeast Asia to protect delicate fish while imparting grassy notes and allowing easy transport or serving. The inclusion of dill and parsley represents a fresh, herby fusion adaptation emphasizing clean flavors while honoring the Thai emphasis on bright, aromatic herbs and fish sauce for umami balance.
Recipe Info
PREP TIME: 10 minutes
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
SERVINGS: 4
DIFFICULTY: Easy
Ingredients
- 4 (6-ounce) boneless white fish fillets such as cod, tilapia or snapper patted dry
- 1 large banana leaf or 4 sheets parchment paper cut into 12-inch squares
- 3-inch piece fresh galangal root thinly sliced into 12-16 rounds
- 1/4 cup fresh dill finely chopped
- 1/4 cup fresh parsley finely chopped
- Zest of 1 large lime
- 2 teaspoons fish sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 lime wedges for serving
- Toothpicks or kitchen twine for securing packets optional
Instructions
- Prepare the banana leaf or parchment by cutting into four 12-inch squares if needed and briefly passing the banana leaf over an open flame or hot burner for 10 seconds per side to make it pliable and prevent cracking.
- In a small bowl combine the chopped dill, chopped parsley, lime zest, fish sauce, salt and pepper to create the herb mixture.
- Place one fish fillet in the center of each prepared square. Arrange 3-4 thin galangal slices evenly over the top of each fillet then spoon about 1 tablespoon of the herb mixture over the galangal and fish spreading it lightly.
- Fold the sides of the leaf or parchment inward over the fish then fold the top and bottom edges to form a secure packet ensuring the seam is on top or bottom; secure with toothpicks or twine if the packet does not stay closed.
- Preheat a grill to medium heat about 375-400 degrees F or preheat an oven to 400 degrees F. If grilling oil the grates lightly to prevent sticking.
- Place the packets seam-side down on the grill or on a baking sheet in the oven. Grill or bake for 8-10 minutes until the fish is opaque and flakes easily with a fork reaching an internal temperature of 145 degrees F; the banana leaves will char slightly on the grill adding smoky aroma.
- Remove packets from heat and let rest for 2 minutes. Carefully open each packet avoiding steam burns and transfer the fish to plates discarding the galangal slices if desired or leaving a few for presentation. Serve immediately with lime wedges on the side.
Tips
- Slice the galangal as thinly as possible with a sharp knife or mandoline so its peppery citrus notes release gently without becoming woody or overpowering the delicate fish.
- Avoid overcooking the fish by checking at the 8-minute mark as white fish fillets vary in thickness and can dry out quickly once past 145 degrees F internal temperature.
- If banana leaves are unavailable substitute parchment paper which steams the fish effectively though it lacks the subtle grassy aroma; for a stronger Thai profile add a few kaffir lime leaves if on hand but stick to the required galangal dill and parsley focus.
Nutrition
Calories: 180
Protein: 32g
Carbs: 2g
Fat: 4g
Tags
Thai, Light/Clean, Herby/Fresh