Yunnan Banana Leaf Grilled Fish with Rice and Vegetables

Prepare the marinade: In a small bowl, combine soy sauce, Shaoxing wine, grated ginger, minced garlic, chopped lemongrass, kaffir lime leaves (if using), salt, and white pepper. Mix well.

Pat the fish dry with paper towels. Make 2-3 diagonal slashes on each side of the fish. Rub the marinade all over the fish, including inside the cavity. Let it marinate for at least 15 minutes.

Preheat a grill or grill pan over medium-high heat. If using a grill, lightly oil the grates. If using a grill pan, brush with a little oil.

While the grill heats, prepare the banana leaf: Wipe the banana leaves clean with a damp cloth. If they are stiff, briefly pass them over a flame or dip in hot water to soften. Cut two large rectangles, about 12x12 inches.

Place one banana leaf on a work surface. Brush lightly with oil. Place the marinated fish on the leaf. Top with another banana leaf and fold the edges to create a packet. Secure with toothpicks or kitchen twine. Repeat with the second banana leaf if needed, or use one leaf as a base and another as a cover.

Grill the fish packet for about 7-8 minutes per side, or until the fish is cooked through and flakes easily with a fork. Alternatively, you can bake in a preheated oven at 400°F (200°C) for 20 minutes.

While the fish cooks, steam or stir-fry the mixed vegetables until tender-crisp. Season with a pinch of salt if desired.

To serve, carefully open the banana leaf packet (watch out for steam). Transfer the fish to a serving platter lined with a fresh banana leaf. Serve with cooked jasmine rice, steamed vegetables, lime wedges, and garnish with fresh cilantro. Squeeze lime juice over the fish before eating.