云南香茅草烤鱼配米饭蔬菜
A traditional Yunnan meal featuring a whole grilled fish marinated with lemongrass and spices, served on a banana leaf with steamed rice and fresh vegetables. This summer-friendly dish is light yet flavorful, capturing the essence of Yunnan cuisine.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
25 分钟 min
份量 Serves
2 人份 servings
总时长 Total
45 分钟 min
tilapia or sea bass, cleaned
scored on both sides
lemongrass
bruised and chopped
garlic
minced
ginger
grated
Thai bird's eye chilies
finely chopped
soy sauce
fish sauce
lime juice
sugar
vegetable oil
banana leaf
for serving
steamed jasmine rice
cherry tomatoes
halved
cucumber
sliced
fresh cilantro
chopped
In a small bowl, mix lemongrass, garlic, ginger, chilies, soy sauce, fish sauce, lime juice, sugar, and vegetable oil to make a marinade.
Rub the marinade all over the fish, including inside the cavity. Let it marinate for at least 15 minutes at room temperature.
Preheat a grill or grill pan over medium-high heat. If using a banana leaf, briefly pass it over an open flame to soften it, then place the fish on the leaf.
Grill the fish (with or without banana leaf) for about 10-12 minutes per side, until cooked through and charred in spots. Cooking time may vary depending on thickness.
While the fish grills, prepare the vegetables: toss tomatoes, cucumber, and cilantro together. Set aside.
To serve, place the banana leaf on a large platter. Arrange the grilled fish on the leaf, with steamed rice and the fresh vegetable salad on the side. Garnish with extra cilantro if desired.
Cooking Tips