云南香茅草烤鱼配米饭时蔬
A traditional Yunnan meal featuring tender grilled fish marinated with lemongrass and spices, served on a banana leaf with steamed rice and fresh seasonal vegetables. The dish is aromatic, slightly spicy, and perfect for summer.
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
small freshwater fish (tilapia or sea bass), cleaned and scaled
lemongrass, bruised and chopped
garlic, minced
ginger, minced
bird's eye chilies, finely chopped
adjust to taste
soy sauce
fish sauce
lime juice
sugar
vegetable oil
jasmine rice, cooked
for serving
mixed seasonal vegetables (e.g., steamed bok choy, carrot strips, cucumber slices)
banana leaf, wilted over flame
for serving
In a small bowl, mix lemongrass, garlic, ginger, chilies, soy sauce, fish sauce, lime juice, sugar, and vegetable oil to make a marinade.
Make 3 diagonal slashes on each side of the fish. Rub the marinade all over the fish, inside and out. Let marinate for 15 minutes.
Preheat grill or grill pan to medium-high heat. Place the banana leaf on the grill quickly (30 seconds per side) to soften, then set aside.
Grill the fish for 6-8 minutes per side, or until cooked through and charred. Meanwhile, steam or prepare the vegetables.
To serve, place the banana leaf on a platter. Arrange the grilled fish on one side, mound the rice next to it, and add the vegetables. Serve immediately.
Cooking Tips