Grilled curry fish

November 18, 2016


  • 6 kaffir lime leaves, finely sliced
  • 5 coriander roots, trimmed and scraped
  • 3 lemongrass stalks, white part only, finely chopped
  • 3 garlic cloves, coarsely chopped
  • 2 small red chillies, coarsely chopped
  • ½ Spanish onion, finely chopped
  • 30 gm (6cm piece) ginger, finely chopped
  • 2 tbsp vegetable oil
  • 1 tbsp shrimp paste, roasted (see note)
  • 200 ml coconut cream (see note)
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1½ tbsp finely grated light palm sugar
  • 8 banana leaves, cut into 22cm squares
  • 4 mulloway/barramundi/ sea bass/ salmon / kingfish  fillets (about 200gm each)
  • ½ cup (loosely packed) each Thai basil and coriander
  • To serve: thinly sliced long red chilli, steamed brown rice and lime wedges

Note: To roast shrimp paste, wrap in foil and roast at 180C until fragrant (5-7 minutes). From a 400ml can of coconut cream, use thick cream only and reserve liquid for another use.


  1. Process lime leaves, coriander roots, lemongrass, garlic, chilli, onion and ginger in a food processor to a paste.
  2. Heat oil in a frying pan over medium heat, add shrimp paste and half the lime mixture (remainder will keep refrigerated for 3 days) and stir until fragrant (1 minute).
  3. Add coconut cream, increase heat to high, bring to the simmer and cook until thick (3-4 minutes).
  4. Stir in fish sauce, lime juice and palm sugar, adjusting flavours to taste, cover and keep warm.
  5.  Place 2 pieces of banana leaf on a work surface.
  6. Place a piece of fish in the centre, spoon about 2 tbsp of sauce over, wrap to form a parcel and secure with kitchen string.
  7. Repeat with remaining fish and banana leaves.
  8. Heat a large char-grill pan (or barbecue) over medium-high heat and cook fish, turning once, until just cooked through (8-10 minutes).
  9. Unwrap, top with herbs and chilli and serve with remaining sauce, steamed rice and lime.

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  • A
    Reply Aria on November 18, 2016 says;

    Awesome! Love it

  • A
    Reply Agnus D on November 18, 2016 says;

    Excellent weekend stuff!

  • I
    Reply Isabella on November 18, 2016 says;

    Definitely yes! Weekend special

  • O
    Reply Orlene on November 18, 2016 says;

    I’m waiting for a Thanks giving recipe 🙂

  • U
    Reply Ursula on November 18, 2016 says;

    Thank you P!

  • R
    Reply Rejie Camano Gelera on November 18, 2016 says;

    Yes, a thanks giving recipe please !

  • C
    Reply Calensariel on November 18, 2016 says;

    Awesome post!

  • Q
    Reply Quenby on November 18, 2016 says;

    Good to go for tomorrow~

  • L
    Reply Leela Harris on November 18, 2016 says;

    Yummy 🙂

  • I
    Reply Imogen Bermingham on November 18, 2016 says;

    Love it!

  • R
    Reply Rain77 on November 18, 2016 says;

    Will do it Sunday! I have guests as well 🙂

  • B
    Reply Biyu Bo Changchang on November 18, 2016 says;

    Superb recipe!

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