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2 people
40 minutes
Medium
Grill
Ingredients
1 piece Regal Springs Cichlid Fillet
1 banana leaf
150 ml coconut milk
1 shallots
1-2 pieces of garlic clove
1 lemongrass
1 piece of galangal
2 tbsp fish sauce
1 lime
2 kaffir lime leaves
1-2 chili peppers without seeds
1 tsp turmeric
2 pieces of pak choi
A pinch of salt
1 tsp brown sugar
Preparation
- Blend the coconut milk with shallots, garlic clove, lemongrass, galangal, fish sauce, lime juice, kaffir lime leaves, chili peppers and turmeric until it forms a paste. Marinate the tilapia fillet in this paste. Spread the banana leaf over a heat source until it turns light green and folds easily without breaking.
- Wrap the marinated tilapia fillet in the banana leaf like a parcel and close with toothpicks. Grill on both sides at medium heat for about 5 minutes.
- Cut the pak choi in half and marinate it with a little neutral oil and salt. On a piece of aluminum foil on the edge of the grill, slowly grill the marinated pak choi on all sides until the middle is soft. Arrange everything together on a plate.
