Make Luke's Lemongrass and Galangal Fish Steamed in Banana Leaf at home

Sometimes, it‘s all about the marinade. See how our Etihad Guest Ambassador Luke Nguyen makes his simple fusion of flavours using ingredients that bring the best of Asian cuisine together. 

500 g mulloway or cod fillet, skin on, sliced into 3 even pieces
Sea salt
4 sheets banana leaf (40cm in length), softened
2 tablespoons nuoc cham dressing (below)

Marinate
½ tablespoon pounded fresh galangal (2cm piece)
1 tablespoon pounded fresh turmeric (4cm piece)
1 tablespoon pounded lemongrass
1/4 tablespoon pounded garlic
½ teaspoon red curry powder (ayam brand)
2 tablespoon vegetable oil
2 tablespoon fish sauce

Combine pounded galangal, turmeric, lemongrass & garlic in a mortar and make a fine paste.

Salad
50 g green mango or green papaya, julienned
2 tablespoons segmented pomelo
5 perilla leaves, sliced
5 Vietnamese mint, sliced
5 dried goji berries, rehydrated
½ teaspoon roasted sliced almonds

1.    In a mixing bowl, combine all marinate ingredients, mix well then allow the ingredients to infuse for 10 minutes.
2.    Season the fish with sea salt then add to the marinate mix and marinate for 2 hours.
3.    Wrap the fish in banana leaf and steam in a bamboo steamer on rapid boil for 7-8 minutes.
4.    Meanwhile, combine all salad ingredients except for the almonds to a bowl and toss.
5.    Lay a banana leaf on a long platter then transfer the fish fillets to the plate, skin side up.
6.    Place the salad on top of the fish, dress with 2 tablespoons of nuoc cham then garnish with roasted almonds.

Meet our other Etihad Guest Ambassadors

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