Khana Pakana

You'll love this tender and wonderful-tasting Thai baked fish. Slathered in a fragrant coconut sauce, the fillet is then wrapped in banana leaves (OR tin foil/parchment paper) and baked in the oven. Coconut rice makes an excellent optional accompaniment, or serve with plain rice or potatoes. Nearly any type of fish will work in this recipe, including salmon, red snapper, cod, tilapia, sole, etc...) An easy and healthy fish recipe that's also fun to make, and the taste is truly gourmet. Enjoy!
Fish wrapped in Banana Leaves Ingredients

Banana Leaves 4 Large (you can also use Vine Leaves)
Olive Oil a little
Fresh Red Chilli’s 2
Lemon Grass 2 sticks (Outer Leaves Removed, Centers Finely Chopped)
Garlic, 1 Clove finely chopped
Fresh Cilantro, roughly chopped 2 handful
Lime Juiced and Zested 2
Coconut Milk 1 (400 ml) can
Sesame Seed Oil 2 tbsp
Fish Sauce a drizzle
Soy Sauce 1 tbsp
Ginger 2 tbsp heaped (finely sliced, fresh)
Beckti fish 4 pieces
Rosemary Sprigs Or Bay Leaf Sticks, 4

Fish wrapped in Banana Leaves Cooking Directions

Preheat the oven to 450 degrees F (230 degrees C/gas 8).

To make the banana leaves more pliable, hold for a few seconds over a gas flame.

Leaving aside the fish and herb sticks, pound the rest of the ingredients.

Now in a pestle and mortar to make a thick paste and spoon a little onto each banana leaf.

Place the fish on top and then spoon the rest of the paste on the top.

Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it.

It won't be a perfect seal but this allows it to breath and steam, letting the flavors infuse. You can use a string if u like.

Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.

Serve the individual parcels on plates.When opened, the fragrant steam wafts up and smells fantastic.