Thai Spiced Fish
Baked In Banana Leaves

I keep red curry paste handy at home so that I don't have to make it from scratch. The curry paste contains herbs and spices such as lime leave, kalanga, lemon grass, cumin and coriander seeds. That's why it's much more easier to get the one from the can.

Thai Spiced Fish baked in banana leave-lining-clay pot

I happened to find perfect Mexican clay pots to use for this recipe. I was also fortunate enough to find package of frozen banana leaves in one of Asian stores here in Maryland. I just cut the leaves in circle and place them in side the pot, then lay the content on top of the leaves. I baked the spiced fish, instead of steaming it. It turned out pretty well.

There is something about cooking food in banana leave. The aroma is just incredible. If you were unable to find banana leave for this spiced fish dish. You can just bake it in small baking bowls for individual serving or in a casserole dish for a party.

One recipe makes 4-6 small serving bowls.


- 1 lb of white fish filet such as Orange Roughy, Swai, Tilapia, or Red Snapper

- 1 Tablespoon of red curry paste (adjust the heat according to your taste)

- 2 Tablespoons fish sauce

- 1 cup sliced cabbage

- 1/2 cup chopped Thai basil

- 1 1/2 cup coconut milk

- 1 egg, beaten

- chopped cilantro and thinly sliced red chili for garnish (optional)

- Banana leaves, cut into circles and slightly bigger than baking container. (I folded four corners in each circle to form a bowl-shape container and I pinned each corner with toothpick.)


Preheat oven to 375 degree Farenheit.

Cut fish into bite-size pieces and place them in a medium mixing bowl. Add red curry paste, fish sauce, coconut milk and egg. Gently mix the ingredients with spoon until combined.

Place prepared banana leaves in the baking bowls. You'll need about 4 - 6 small baking bowls for this recipe. Arrange small portion of sliced cabbage and basil on the bottom of the bowls. Add the fish mixture to fill up to 3/4 of the bowl. Garnish the top of the spiced fish mixture with cilantro and chili.

Place bowls on top of baking pan. Bake uncover for 35-40 minutes or until the fish is cooked through. Serve hot with brown or white rice.

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