Shop Products
Fruits
Vegetables
Meats and Tofu
Seafood
Pantry
Quick & Easy Meals
Noodles, Rice, Grains
Snacks & Sweets
Beverages
Home & Kitchen
Gifts & Merch
Our Lists
New Arrivals
Tastemaker Favorites
Friends of Umamicart
Starter Bundles
Promos
Celebrating Women's History Month
Weekly Deals (Up to 50% OFF!)
Buy More & Save
Subscriptions
Snack Box
Pantry Box
Recipes
All recipes
Banana Leaf Grilled Fish
Cabi Oyakdon
DIY Hot Pot Party
The Phams' Vietnamese Sticky Rice
$27.88
Step by step
For 2 servings
Place a fish fillet on 2 overlapping pieces of banana leaves, each cut into large rectangles capable of wrapping around the fillet. Rub half of the Homiah Singaporean Laksa paste all over the fish.
Wrap the banana leaves tightly around the fish (similar to how you would wrap a burrito), securing it with toothpicks to prevent the banana leaf from unfolding. Repeat steps 1-2 for the other fillet.
Place a griddle or cast iron pan over high heat and brush with the oil. When the pan just starts to smoke, place the two parceled fish on the pan and turn the heat down to medium. Let the fish cook for 3 minutes, then flip it over and cook for another 5 minutes. The banana leaf may begin to blacken and tear open, which is expected.
To serve, tease open the banana leaf to reveal the fish inside, and serve with a side of rice. Enjoy!
Cabi Oyakodon
Golden Coconut Curry Noodle Soup
Braised Pork Belly & Eggs
Chef Le's Homemade Summer Rolls with Sausage
Frankie Gaw's Butternut Squash and Pork Guo-Tie
Roast Duck
Vegetarian Clay Pot Rice
Chef Pradachith's Lao Khao Soi with Phil's Finest
Stuffed Salmon Pancakes with Fishwife x FBJ Smoked Salmon
Crispy Tofu with Seed + Mill Tahini Sesame Sauce
Napa Mille Feuille Nabe
Adobo Chicken Wings