云南香茅草烤鱼配米饭蔬菜
A traditional Yunnan dish featuring whole fish marinated in lemongrass and spices, grilled to perfection and served on a banana leaf with fragrant rice and fresh vegetables. The combination of herbs and chili creates a vibrant, aromatic flavor perfect for summer.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
25 分钟 min
份量 Serves
2 人份 servings
总时长 Total
55 分钟 min
tilapia or sea bass (about 500g)
cleaned and scaled
lemongrass
bruised and chopped
garlic
minced
shallots
sliced
dried red chilies
soaked and chopped
ginger
grated
soy sauce
fish sauce
lime juice
sugar
white pepper
vegetable oil
cooked jasmine rice
warm
mixed fresh vegetables (cucumber, tomato, lettuce)
sliced
banana leaf
for serving
fresh herbs (cilantro, mint)
for garnish
Make three diagonal cuts on each side of the fish. In a mortar, pound lemongrass, garlic, shallots, chilies, and ginger into a paste. Mix with soy sauce, fish sauce, lime juice, sugar, and white pepper to form a marinade.
Rub the marinade all over the fish, inside and out. Let marinate for at least 20 minutes at room temperature.
Preheat a grill or grill pan over medium-high heat. Brush the fish with vegetable oil. Grill fish for 6-8 minutes per side, until cooked through and skin is charred.
While fish grills, prepare the banana leaf: briefly pass it over an open flame or dip in hot water to soften. Place on a serving platter.
Arrange warm rice and sliced vegetables on the banana leaf. Place the grilled fish on top. Garnish with fresh herbs. Serve immediately.
Cooking Tips