Thai-style Fish Baked in Banana Leaves with Mixed Salad
TM6 TM5 TM31

Thai-style Fish Baked in Banana Leaves with Mixed Salad

4.2 (6 ratings)

Ingredients

Fish and Marinade

  • 50 g roasted peanuts, salted
  • 2 garlic cloves
  • 20 g fresh lemon grass, white part only, cut in pieces (approx. 3 cm)
  • 4 fresh makrut lime leaves (see tip)
    or 5 g grated lime zest (see tip)
  • 50 g coconut cream
  • 40 g Thai red curry paste
    or 40 g Thai yellow curry paste
  • 4 red snapper fillets, skin on (200-250 g each)
    or 4 cod fillets, skin on (200-250 g each)

Salad

  • 15 g lime juice
  • 1 tsp salt
  • 40 g agave syrup
  • 200 g cos lettuce, cut in pieces (approx. 1 cm slices)
  • 100 g cucumber, sliced (approx. 3 mm)
  • 10 g fresh coriander leaves, roughly chopped
  • 1 - 2 fresh chillies, thinly sliced (3 mm) (optional)
  • 100 g cherry tomatoes, halved
  • 10 g fresh lemon grass, white part only, thinly sliced (approx. 2 mm)

Garnish

  • 1 lime, cut in wedges
  • 10 g fresh coriander leaves, roughly chopped
  • 1 fresh chilli, thinly sliced (2 mm) (optional)

Nutrition
per 1 portion
Calories
1754 kJ / 419 kcal
Protein
48 g
Carbohydrates
28 g
Fat
15 g
Saturated Fat
5.4 g
Fibre
6.4 g
Sodium
763 mg

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