- INGREDIENTS
Sweet and sour dressing
2,5 tablespoons sugar
1 tablespoon +1 teaspoon fish sauce
3,5 tablespoons rice vinegar
1 teaspoon minced garlic
1 small spicy red chili deseeded and minced
Grilled fish wrap in banana leaf
1 fish fillet, 200-250g
1 banana leaf, big enough to wrap around the fish completely or you can cut the fish fillet in half before wrapping.
2 tablespoon chili oil (mixture of minced garlic, lemongrass, black pepper, spicy chili and Annatto oil for coloring)
1 tablespoon minced garlic and shallot
2 tablespoon Fish sauce
Salad
160g Julienne of mango
80g Julienne of carrot
40g Julienne of red capsicum
80g “Cang Cua” – can be replaced by watercress or mustard sprouts.
60g baby spinach
20g (about 20 leaves) Vietnamese basil
20g (about 2 tablespoons) roasted broken peanuts
40g (about 8 cloves) shallots peeled and finely cut then marinate with rice vinegar.
- DIRECTIONS
Sweet and sour dressing
Mix all ingredients until sugar is completely dissolved and set aside.
Grilled fish wrap in banana leaf
- Marinade the fish with chili oil, garlic, shallot and Fishsauce for at least 20 minutes.
- Use banana leaf to wrap the fish completely
- Grill for 2 to 3 minutes per side, no more than 10 minutes in total.
- The fish is done when it’s flaky and opaque inside.
Salad
- Prepare all ingredients as above.
- Mix gently all ingredients except roasted peanut
- Place into a serving platter and top with slices of grilled fish and broken peanut.
- Pour the dressing prepared above just before serving and serve immediately.
