INGREDIENTS (for 4 persons)

Sweet and sour dressing

  • 2,5 tablespoons sugar

  • 1 tablespoon +1 teaspoon fish sauce (“nước mắm”)

  • 3,5 tablespoons rice vinegar

  • 1 teaspoon minced garlic (“tỏi”)

  • 1 small spicy red chili deseeded and minced

  • 200-250g pangasius fillet

  • 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 Fishsauce

  • 160g Julienne of mango

  • 80g Julienne of carrot

  • 40g Julienne of red capsicum

  • 80g “Cang Cua” – can be replaced by watercress of mustard sprouts.

  • 60g baby spinach

  • 20g (about 20 leaves) Vietnamese basil (“húng quế”)

  • 20g (about 2 tablespoons) roasted broken peanuts

  • 40g (about 8 cloves) shallots peel and finely cut marinade with rice vinegar.

Grilled fish wrap in banana leaf




 Sweet and sour dressing

Mix all ingredients until sugar is completely dissolved and set aside.

Grilled fish wrap in banana leaf

  1. Marinade the fish with chili oil, garlic, shallot and Fishsauce for at least 20 minutes.

  2. Use banana leaf to wrap the fish completely

  3. Grill for 2 to 3 minutes per side, no more than 10 minutes in total.

  4. The fish is done when it’s flaky and opaque inside.

  5. Prepare all ingredients as above.

  6. Mix gently all ingredients except roasted peanut

  7. Place into a serving platter and top with slices of grilled fish and broken peanut.

  8. Pour the dressing prepared above just before serving and serve immediately.



Source: Saigon Cooking Class