Recipe courtesy of Amanpuri

Plaa Yang Bai Tong

  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 4 servings
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1 tablespoon julienned lemongrass

1 tablespoon vegetable oil

1 tablespoon julienned shallot

1/2 tablespoon minced galangal 

1/2 tablespoon oyster sauce

1/2 teaspoon soy sauce 

1 teaspoon ground white pepper 

20 pieces coriander root

10 cloves garlic

5 kaffir lime leaves, julienned 

4 fillets white fish, such as sea bass, sea bream or snapper 

2 banana leaves, rubbed with vegetable oil 


Special equipment:
Blender or Asian Mortar
  1. Preheat a grill to high heat.
  2. Combine the lemongrass, oil, shallots, galangal, oyster sauce, soy sauce, white pepper, coriander root, garlic and lime leaves in a blender or mortar and pestle to create a paste.
  3. Place about a tablespoon of the paste onto each of 2 fish fillets. Close like a sandwich with the remaining fish fillets. Roll each "sandwich" in one of the banana leaves and wrap in foil. Grill for about 20 minutes total over medium heat.