云南香茅草烤鱼配米饭和蔬菜
A traditional Yunnan-style meal featuring a whole fish marinated with fragrant lemongrass and spices, grilled to perfection, served on a banana leaf with steamed rice and fresh vegetables. This summer dish is light, aromatic, and bursting with Southeast Asian flavors.
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
whole fish (e.g., tilapia or sea bass)
cleaned and scaled
lemongrass
bruised and chopped
garlic
minced
ginger
grated
red chili peppers
finely chopped (adjust to taste)
soy sauce
fish sauce
lime juice
sugar
ground turmeric
vegetable oil
for grilling
jasmine rice
cooked according to package
mixed vegetables (e.g., cucumber, carrots, lettuce)
sliced or shredded
banana leaf
for serving (optional)
In a small bowl, combine lemongrass, garlic, ginger, chili peppers, soy sauce, fish sauce, lime juice, sugar, and turmeric to make a marinade.
Make deep slashes on both sides of the fish. Rub the marinade all over the fish, including inside the cavity. Let it marinate for at least 15 minutes (or up to 30 minutes for more flavor).
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates with vegetable oil.
Place the fish on the grill and cook for about 10-12 minutes per side, or until the fish is cooked through and has nice grill marks. Be careful when flipping.
While the fish grills, cook the rice according to package instructions. Prepare the vegetables.
To serve, place a banana leaf on a large plate (or use a regular plate). Put a mound of rice on one side, arrange the vegetables on the other, and place the grilled fish in the center. Serve immediately with extra lime wedges if desired.
Cooking Tips