If you're looking for an unforgettable barbecue recipe that's packed with fresh Vietnamese flavours, this Vietnamese fish grilled in banana leaf is one you absolutely have to try.
I'm currently writing this from a villa my family and I are renting in Hoi An for a month. Luckily I was able to learn the recipe from our in-house chefs. I simply had to ask for the recipe as cooked in this way can be found sizzling over charcoal grills all over Vietnem, from larger cities to quiet villages and I know I will be making it often when we return to the UK.
About This Recipe
The version I was shown was beautifully simple. The fish was marinated with finely chopped fresh turmeric, garlic and fish sauce before being wrapped tightly in foil and then in a banana leaf. The foil sealed in all those wonderful juices while the banana leaf protected everything from the fierce heat of the fire. Right at the end of the cook, the banana leaf was removed so that the foil could finish cooking directly over the coals, resulting in incredibly moist, fragrant fish with just a hint of smoky flavour.
It's a technique that's surprisingly easy to master and produces spectacular results whether you're cooking whole snapper, pomfret or another firm white fish.
Ingredients
Fresh ingredients are key to getting the best flavour from this Vietnamese Fish in Banana Leaf recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.
See recipe card for quantities.
- 2 to 4 whole snapper or pomfret (about 2½ to 3 pounds/1.2 to 1.5kg), scaled and gutted
- 3 tablespoons fish sauce
- 3 medium shallots,
- 5 cloves garlic, finely chopped
- 3 tablespoons finely chopped fresh turmeric
- 1 tablespoon palm sugar or brown sugar
- 2 tablespoons neutral oil
- 1 teaspoon freshly ground black pepper
- 2 stalks lemongrass, tender centres finely chopped (optional but delicious)
- 2 kaffir lime leaves, finely shredded (optional)
- 1 banana leaf large enough to wrap the fish
- Heavy-duty aluminium foil
- THE DIPPING SAUCE
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1-2 fresh red chillies, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- TO SERVE:
- Lime wedges
- Fresh coriander
- Thai basil
- Mint
- Steamed jasmine rice
Step by step photos
Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.
- Step 1: Pat the whole snapper or pomfret dry with kitchen paper. Make 2-3 diagonal cuts into the thickest part of each side of the fish. This helps the marinade penetrate and allows the fish to cook evenly.
- Step 2: In a bowl, combine the fish sauce, finely chopped garlic, fresh turmeric, palm sugar, neutral oil and freshly ground black pepper. If using lemongrass and kaffir lime leaves, add these too and mix well.
- Step 3: Rub the marinade generously all over the fish, making sure to push some into the cuts and inside the cavity. Leave to marinate for 20–30 minutes.
- Step 4: Place the marinated fish in the centre of the foil and fold tightly. If you like, scatter a little extra chopped lemongrass or turmeric over the top. Fold the banana leaf tightly around the fish wrapped in foil (mostly for aesthetic yes), then wrap the whole parcel securely with string or banana leaf ribbons . You want the package sealed well enough to trap the steam, but there is no need to wrap it excessively tightly.
- BBQ Grill - Cook the banana-leaf-wrapped fish over hot coals or an open log fire for 25–35 minutes, turning every 7–10 minutes. The leaf will char while the fish steams inside. Cook until the flesh is opaque and flakes easily from the bone. Oven - Preheat the oven to 200°C/180°C fan (400°F). Place the wrapped fish on a baking tray and cook for 30–40 minutes, depending on size. The fish is ready when the flesh flakes easily from the bone.
- Step 6: While the fish cooks, make the dipping sauce. Mix together: Lime juice, Fish sauce, Finely chopped fresh red chillies, Finely chopped garlic, Finely chopped ginger. Taste and adjust to your liking. You want a balance of salty, sour, spicy and slightly sweet. If it's too sharp, add a small pinch of sugar.
- Step 6: Carefully unwrap the foil there will be plenty of hot steam inside. Open the banana leaf at the table and spoon some of the cooking juices over the fish. The aroma when you open the parcel is part of the experience! Serve the whole fish with the dipping sauce, lime wedges, fresh coriander, Thai basil, mint and plenty of steamed jasmine rice. To eat, lift the tender flesh away from the bones and spoon it over the rice. Dip each mouthful into the spicy, sour dipping sauce.
Useful Equipment
- Kettle barbecue or kamado
- Instant-read thermometer
- Sharp filleting knife
- Heavy-duty aluminium foil
- Banana leaves
- Tongs
- Fish spatula
- Chopping board
- Small mixing bowl
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Top Tip
For an even more authentic presentation, serve the fish still wrapped in its banana leaf and let everyone unwrap it themselves at the table.
FAQ
Yes! Just be sure to defrost it completely before marinating it. I recommend defrosting the fish in the fridge overnight.
The recipe will still work using only foil, but the banana leaf helps protect the foil from intense heat and contributes a subtle aroma. If not using banana leaf, you will need to cook over a less intense fire.
Absolutely. Bake at 375°F (190°C) for approximately 35 minutes.
That was my first question! Although the banana leaf does add a subtle flavour, the banana leaf is there to protect the fish over the fire. The foil seals in the moisture and prevents the juices from escaping.
Yes. Marinate the fish the day before and keep refrigerated until ready to barbecue.
Related
Looking for other recipes like this? Try these:
Recipe
Vietnamese Fish In Banana Leaf
This Vietnamese banana leaf wrapped fish is cooked over an open flame for incredible smoky flavour. Whole snapper or pomfret is marinated with turmeric, garlic, shallots, fish sauce and fragrant herbs, then wrapped in banana leaf to lock in moisture. Served with a punchy lime, chilli and fish sauce dipping sauce, fresh herbs and steamed jasmine rice, it’s a simple but seriously delicious Vietnamese feast.
Ingredients
- 2 to 4 whole snapper or pomfret (about 2½ to 3 pounds/1.2 to 1.5kg), scaled and gutted
- 3 tablespoons fish sauce
- 3 medium shallots,
- 5 cloves garlic, finely chopped
- 3 tablespoons finely chopped fresh turmeric
- 1 tablespoon palm sugar or brown sugar
- 2 tablespoons neutral oil
- 1 teaspoon freshly ground black pepper
- 2 stalks lemongrass, tender centres finely chopped (optional but delicious)
- 2 kaffir lime leaves, finely shredded (optional)
- 1 banana leaf large enough to wrap the fish
- Heavy-duty aluminium foil
- THE DIPPING SAUCE
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1-2 fresh red chillies, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- TO SERVE:
- Lime wedges
- Fresh coriander
- Steamed jasmine rice
Instructions
- Pat the whole snapper or pomfret dry with kitchen paper. Make 2-3 diagonal cuts into the thickest part of each side of the fish. This helps the marinade penetrate and allows the fish to cook evenly.
- In a bowl, combine the fish sauce, finely chopped garlic, fresh turmeric, palm sugar, neutral oil and freshly ground black pepper. If using lemongrass and kaffir lime leaves, add these too and mix well.
- Rub the marinade generously all over the fish, making sure to push some into the cuts and inside the cavity. Leave to marinate for 20–30 minutes.
- Place the marinated fish in the centre of the foil and fold tightly. If you like, scatter a little extra chopped lemongrass or turmeric over the top. Fold the banana leaf tightly around the fish wrapped in foil (mostly for aesthetic yes), then wrap the whole parcel securely with string or banana leaf ribbons . You want the package sealed well enough to trap the steam, but there is no need to wrap it excessively tightly.
- Cook the banana-leaf-wrapped fish over hot coals or an open log fire for 25–35 minutes, turning every 7–10 minutes. The leaf will char while the fish steams inside. Cook until the flesh is opaque and flakes easily from the bone. If using the oven Preheat the oven to 200°C/180°C fan (400°F). Place the wrapped fish on a baking tray and cook for 30–40 minutes, depending on size. The fish is ready when the flesh flakes easily from the bone (see notes for further cooking instructions)
- While the fish cooks, make the dipping sauce. Mix together: Lime juice, Fish sauce, Finely chopped fresh red chillies, Finely chopped garlic, Finely chopped ginger. Taste and adjust to your liking. You want a balance of salty, sour, spicy and slightly sweet. If it's too sharp, add a small pinch of sugar.
- Carefully unwrap the foil there will be plenty of hot steam inside. Open the banana leaf at the table and spoon some of the cooking juices over the fish. The aroma when you open the parcel is part of the experience! Serve the whole fish with the dipping sauce, lime wedges, fresh coriander, Thai basil, mint and plenty of steamed jasmine rice. To eat, lift the tender flesh away from the bones and spoon it over the rice. Dip each mouthful into the spicy, sour dipping sauce.
Notes
Keep the parcel over indirect heat rather than directly in the flames. If using an open log fire, wait until the logs have burned down to hot embers with only small flames. Excessive flames can burn through the banana leaf and foil before the fish is cooked. Rotate the parcel regularly and move it to a cooler part of the grill if it starts to blacken too quickly.
The banana leaf will char and darken as it cooks, helping to protect the fish while infusing it with a subtle smoky flavour. The foil underneath also helps keep the juices and steam trapped inside. The fish is ready when the flesh is opaque and flakes easily from the bone. For a larger fish, allow a little extra cooking time.
The fish is ready when the flesh is opaque and flakes easily from the bone. If using a thermometer, the thickest part should reach around 63°C/145°F. -
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 317Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gCholesterol: 40mgSodium: 1438mgCarbohydrates: 35gFiber: 6gSugar: 11gProtein: 27g
Have you tried this recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.
Leave a Reply