Recipe courtesy of Amanpuri
50 min
50 min
4 servings


  • 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

Preheat a grill to high heat.

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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