Snapper Fillets in Banana Leaf

Prepare the spice paste for the snapper fillets in banana leaf. Cut the chili peppers in half and remove the seeds and septum. Peel the garlic, shallots and ginger and chop everything.

Pour the tamarind pulp through a sieve and squeeze it out. Blend the juice, tomatoes, spices, nuts and shrimp paste in a hand blender.

Heat the oil in a frying pan, sweat the pureed ingredients in it until golden, season and let cool.

Lay the banana leaves on a surface. Place 1 fish fillet on each and coat with spice paste. Wrap the fillets in the leaves. Fix with toothpicks. Heat the oil in a wok, place the stuffed banana leaves, pour in the fish stock and cook for 5 minutes, remove.

At the same time, cook the vegetables. To do this, remove the peel from the onion and cut into thin slices. Cut the chili pepper without seeds into narrow strips. Remove the skin from the carrots and cut them into thin slices.

Remove the stem from the melanzani and cut into quarters. Cut the bamboo shoots into small pieces. Heat the peanut oil in a wok and fry the onion slices and chili strips briefly.

Add the vegetables in the order of the ingredient list at 2-minute intervals and cook, stirring constantly. Pour in the vegetable stock, simmer gently for 2 minutes, season and sprinkle with cilantro greens.

Open the banana leaves and cook the snapper fillets in the banana

Preparation Tip:

In selected stores you can get all the ingredients needed for the snapper fillet in banana leaf - from the spices to the banana leaf. Stock up on high-quality spices - it pays off!

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