How to make Fish in Banana Leaves -

Fish cooked in Thai style – marinated, wrapped in banana leaves and cooked on a barbecue

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : King fish (surmai) darnes, Salt (नमक)

Cuisine : Thai

Course : Main Course Seafood

You can also find more Main Course Seafood recipes like Italian Fish Steaks Hariyali Tawa Machli Prawns in Coconut Curry Thai Style Basa

Fish in Banana Leaves

Fish in Banana Leaves Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Fish in Banana Leaves Recipe

  • King fish (surmai) darnes 4

  • Salt to taste

  • Marinade

  • Fresh turmeric , washed 1 inch

  • Lemongrass stalk 1 inch

  • Ginger , grated 1 teaspoon

  • Fresh red chillies 2

  • Lemons 2 1/2

  • Salt to taste

  • Jaggery , chopped 2 tablespoons

  • Banana leaves , cut into medium sized pieces 2

  • Roasted tomato chutney to serve

  • Micro greens to garnish

  • Lemongrass to garnish


Step 1

Place fish darnes on a plate, sprinkle salt over them and set aside.

Step 2

To make the marinade, thinly slice fresh turmeric and lemongrass and put into a bowl. Add ginger. Finely chop red chillies and add. Squeeze juice of 1½ lemons into the same bowl. Add salt and jaggery and mix well.

Step 3

Dip each fish darne in this prepared marinade and place on a piece of banana leaf. Drizzle a little marinade on top.

Step 4

Wrap the fish in the banana leaf, seal the edges with toothpicks to create a parcel and set aside.

Step 5

Light sufficient coal in a barbeque, place the prepared parcels on it, cover and cook for 4-5 minutes.

Step 6

Drizzle a little oil and flip. Cover and cook for 5 minutes more. Take it off the heat.

Step 7

Discard the toothpicks, gently open the parcels.

Step 8

Spread a little tomato chutney on two serving plates and place 2 fish parcels on each plate. Keep the lemon grass on one side of the serving plates. Garnish with micro greens and squeeze juice of the remaining lemon on the fish and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.