[曼谷] 藍象學院做泰國菜(1)

BLUE ELEPHANT COOKING SCHOOL & RESTAURANT 

Plaa Phaow Samoon Prai (Grilled or Baked Fish with Herbs in Banana Leaf) 

Main Ingredients 
100       grams sea bass (or any white firm fish) 
I leaf banana leaf (cut into 5 x 20 cms.) 
I sheet aluminum foil (cut into 25 x 20 cms.) 

Ingredients for paste making 
10 grams lemongrass (finely sliced) 
10 grams galangal (finely sliced) er  
10 grams garlic (peeled and crushed 
I stem coriander root (chopped) 

Ingredients for seasoning 
1 table spoon oyster sauce 
1 teaspoon light soya sauce 
1/4 teaspoon white pepper powder 
1/4 teaspoon white sugar 
5 grams butter 

Herbs  
5 grams sweet basil leaves (about 10-15 leaves, rib from the stems) 
5 grams dill (finely chopped) 
1 leaf kaffir lime leaf (either hand-torn oryolled and finely sliced) 

Method 
1. In a mortar: pound lemongrass, garlic, galangal and coriander root into a paste. 
2. Combine the paste and all seasoning in mixing bowl, mixed well. 
3. Add kaffir lime leaf and coat the fish with the mixture. 
4. Add dill and follow with sweet basil leaves 
5. Wrap the fish fillet with banana leaf and then aluminum foil. 
6. Grill on the range or bake in the oven (200 0C) for 8 minutes. 

Served with Nam Jim Plaa Paow Samoon Prai (Spicy Dipping Chili Sauce for Grilled or Baked Fish with Herbs in Banana Leaf)