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Serves/Makes: 4

Ingredients:

• 1 sea perch weighing about 1 pound
• 2 tablespoons crisp-fried shallot slices
• 1 tablespoon ground pepper
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce

How to cook:

• Scale and clean the sea perch, wash well, and place in a bowl.
• Stir together the soy sauce, pepper, and oyster sauce, rub the sea perch with this mixture, allow to marinate for about 30 minutes, and then rub the sea perch with the fried shallot.
• Wrap the sea perch in banana leaf and then in aluminum foil and then roast over a charcoal fire. When done, remove the broiled sea perch from the wrappings, arrange attractively on a platter, and serve with vegetables and the Tamarind Sauce (see below).

Tamarind Sauce Ingredients:

• 1/2 cup tamarind juice
• 3 tablespoons palm sugar
• 1 1/2 tablespoons soy sauce
• 2 tablespoons light soy sauce
• Chilies
• Shallots

Tamarind Sauce Preparation:

In a pot, simmer 1/2 cup tamarind juice, 3 table spoon palm sugar, and 1 1/2 table spoon soy sauce until thickened, then, remove from the heat, transfer to a small bowl, and sprinkle with the sliced chilies and shallots.

Notes:

The Thai name for Sea Perch Broiled in Banana Leaf recipe is Pla Ka-Phong Khao Phao.
This recipe is delicious, simple, and really easy to cook.

Tips:

You can usually find fresh banana leaves sold in packages (they contain several leaves). Store whatever is leftover in the freezer and they should last a long time. If you cannot find fresh, you can certainly purchase frozen ones from the freezer section.
However, if you cannot find banana leaves at all, you can use aluminium foil but you won't get the flavor from the banana leaf.

This recipe for Thai Sea Perch Broiled in Banana Leaf serves/makes: 4

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Main Ingredient: Perch
Preparation Method: Broiled/Grilled
Cuisine: Thai