Thai Fish Grilled in a Banana Leaf Recipe ( )
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Date: 2019-08-19
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Comments and reviews: 10
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To fillet a fish: leave the head on. Grab the fish by the tail and scale it with the back of a spoon from tail to head on both sides. Rinse the fish to remove any scales that are left running your hand along the fish side to check for scales. On a board or flat surface lay the fish on its side, backbone facing you, tail on your working hand. Take a long thin knife or a fillet knife and run it from tail to just behind the gills loosening the flesh from the ribs. Turn the fish with the belly facing you. Cut along the belly from tail to gills again. Cut along the fish to give you a separation point. Turn the fish backbone toward you and separate flesh from that side of the tail. With the knife separate flesh along the spine leaving just enough to grab with your finger. Turn the fish belly to you, holding the tail and pull the fillet toward you cutting away flesh from bone. Cut through the neck meat separating the fillet from the body. I leave the skin on to crisp when cooked. Check fillet for bones and do the opposite side. You can hang the fish from its tail from a tree limb and follow this process. You will have the backbone, innards and head. I hate gutting fish, can you tell?
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To fillet a fish: leave the head on. Grab the fish by the tail and scale it with the back of a spoon from tail to head on both sides. Rinse the fish to remove any scales that are left running your hand along the fish side to check for scales. On a board or flat surface lay the fish on its side, backbone facing you, tail on your working hand. Take a long thin knife or a fillet knife and run it from tail to just behind the gills loosening the flesh from the ribs. Turn the fish with the belly facing you. Cut along the belly from tail to gills again. Cut along the fish to give you a separation point. Turn the fish backbone toward you and separate flesh from that side of the tail. With the knife separate flesh along the spine leaving just enough to grab with your finger. Turn the fish belly to you, holding the tail and pull the fillet toward you cutting away flesh from bone. Cut through the neck meat separating the fillet from the body. I leave the skin on to crisp when cooked. Check fillet for bones and do the opposite side. You can hang the fish from its tail from a tree limb and follow this process. You will have the backbone, innards and head. I hate gutting fish, can you tell?
reply
wolfgang gruberschnickel
Mark--i don't know how i missed that when i was in Chiang Rai. i did see, eat, and really liked a grilled sticky sweet rice pancake-like cake with some sort of peanut (paste) inside----from a street vendor (main square market. don't know the name of it. but really liked it. also Chang Rai (food court) has several food vendor offering a great hot-pot selection. they bring your own personal coal cooker to your table. Never saw that in CHIANG MAI. and what is this? ---you're swooning over your own cooking--you're lucky to have the culinary talent----unfortunately i could never get to a point of relishing my own cooking
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Mark--i don't know how i missed that when i was in Chiang Rai. i did see, eat, and really liked a grilled sticky sweet rice pancake-like cake with some sort of peanut (paste) inside----from a street vendor (main square market. don't know the name of it. but really liked it. also Chang Rai (food court) has several food vendor offering a great hot-pot selection. they bring your own personal coal cooker to your table. Never saw that in CHIANG MAI. and what is this? ---you're swooning over your own cooking--you're lucky to have the culinary talent----unfortunately i could never get to a point of relishing my own cooking
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ddrjusa
Hmm for us, the western audience with low accessibility to the ingredients, you could make the same (or very close to) paste with salt, pepper, red/green chilis, tumeric powder, onions, garlic, lemon zest, ginger, olive oil. Also be sure to add sufficient salt. Use a parchment paper instead of banana leaves allowing for enough space to steam the fish. If you haven't filleted a fish, search for bart's fish tales how to filet a fish and learn; it's really simple. Coat the bottom of the parchment paper with oil or some sort of fat, then basil leaves and then the fish. Happy cooking.
reply
Hmm for us, the western audience with low accessibility to the ingredients, you could make the same (or very close to) paste with salt, pepper, red/green chilis, tumeric powder, onions, garlic, lemon zest, ginger, olive oil. Also be sure to add sufficient salt. Use a parchment paper instead of banana leaves allowing for enough space to steam the fish. If you haven't filleted a fish, search for bart's fish tales how to filet a fish and learn; it's really simple. Coat the bottom of the parchment paper with oil or some sort of fat, then basil leaves and then the fish. Happy cooking.
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Ana Palestine
Oh Mark I can never thank you enough. I have been a fan for more than three years now and I watched all your videos a long with my three sons. we just love all your videos and recipes and I try to make some of them with the ingredients I have here in Palestine. I must say that ever since we started watching you my kids have been eating better than they have ever did, I mean for picky eater kids like mine to start eating fish and beef and other vegetables that they have never tried before. is an incredible thing. Thanks a lot from the bottom of my heart and my kids': )
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Oh Mark I can never thank you enough. I have been a fan for more than three years now and I watched all your videos a long with my three sons. we just love all your videos and recipes and I try to make some of them with the ingredients I have here in Palestine. I must say that ever since we started watching you my kids have been eating better than they have ever did, I mean for picky eater kids like mine to start eating fish and beef and other vegetables that they have never tried before. is an incredible thing. Thanks a lot from the bottom of my heart and my kids': )
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Destinie Baker
Looks good as always Mark For fileting, what I usually do: near the tail, make a 45 degree angle with your knife and cut into the filet toward the tail. This leaves you room to cut the opposite way and get as much meat off the fish. Next I put my knife into the insert I made previously and cut towards the head. = good filet. You are a very inspiring guy, keep on following your dreams.
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Looks good as always Mark For fileting, what I usually do: near the tail, make a 45 degree angle with your knife and cut into the filet toward the tail. This leaves you room to cut the opposite way and get as much meat off the fish. Next I put my knife into the insert I made previously and cut towards the head. = good filet. You are a very inspiring guy, keep on following your dreams.
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Gunner Love
You should'a recorded the woman who reached you, we would have seen how to really filet a topia fish and 5 fresh chili is suicide, usually it 4 maximum, but we all know how you love chili, anyway, banana leafs can be found in Mexican stores in America, although it may not as green, but they could wrap it in banana leafs and wrap it in foil, than grill.
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You should'a recorded the woman who reached you, we would have seen how to really filet a topia fish and 5 fresh chili is suicide, usually it 4 maximum, but we all know how you love chili, anyway, banana leafs can be found in Mexican stores in America, although it may not as green, but they could wrap it in banana leafs and wrap it in foil, than grill.
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MsLansones
I made the Thai steamed fish recipe you and Pai did on one other video of yours and it was a smashing hit Took for ever to find the fish but I wouldn't settle for anything else. For this recipe I have most of the ingredients but the kaffir lime (substituting lime and kaffir leaves) and get this feeling that this will be a keeper. Thanks Mark
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I made the Thai steamed fish recipe you and Pai did on one other video of yours and it was a smashing hit Took for ever to find the fish but I wouldn't settle for anything else. For this recipe I have most of the ingredients but the kaffir lime (substituting lime and kaffir leaves) and get this feeling that this will be a keeper. Thanks Mark
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xSarinCraft
Definitely thinking of trying this, but live in England so was wondering if perhaps Cod would work as the fish - or can this be done with meat as well? It looks like it would work fine and might just go ahead and try it anyway hehe. Great video as always, think I've made nearly every recipe you've posted now, always delicious
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Definitely thinking of trying this, but live in England so was wondering if perhaps Cod would work as the fish - or can this be done with meat as well? It looks like it would work fine and might just go ahead and try it anyway hehe. Great video as always, think I've made nearly every recipe you've posted now, always delicious
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Justas
Haha hands might burn or not it even can get colored with turmeric, but the most important thing to suggest is not to use those hands and not touch anything sensitive between your legs if you have the need to go to the toilet during pounding: ) In case it happens the remaining pounding and cooking might be little spiced up: )
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Haha hands might burn or not it even can get colored with turmeric, but the most important thing to suggest is not to use those hands and not touch anything sensitive between your legs if you have the need to go to the toilet during pounding: ) In case it happens the remaining pounding and cooking might be little spiced up: )
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Yur Duidang
I love ur videos but sometime i think u r not learning much from all those tour and from all those people u have meet (by now u should at least know the basic cooking techniques. P. S. the banana leaf should be slightly heat to make it more flexible n oh Use knife to cut the leaf not peel it.
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I love ur videos but sometime i think u r not learning much from all those tour and from all those people u have meet (by now u should at least know the basic cooking techniques. P. S. the banana leaf should be slightly heat to make it more flexible n oh Use knife to cut the leaf not peel it.
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