Banana leaf grilled mackerel

Name: Banana leaf grilled mackerel
Cuisine: Vietnamese
Ingredients: salt and black pepper; salt and black pepper; pinch of ground chilli; ¼ tsp ground turmeric; ½ tsp caster sugar; 1 fat garlic clove, crushed; 2 spring onions, finely chopped; 2 tsp vegetable oil; ½ deribbed banana leaf, cut into 4 large squares; handful each of mint and basil leaves; handful each of mint and basil leaves; small handful of rice vermicelli noodles; 1 tsp fish sauce; 250 g skinned and boned mackerel (or tuna fillet), cut into very small chunks; 250 g skinned and boned mackerel (or tuna fillet), cut into very small chunks; 1 tbsp dried black Chinese mushrooms (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

If you can’t get banana leaves, wrap the fish parcel in foil instead. Eat with rice. Fail-safe barbecuable food.

Ingredients

small handful of rice vermicelli noodles
1 tbsp dried black Chinese mushrooms (optional)
250

Asia
Vietnam
Fish course
Pescatarian

Method

Soak the noodles and mushrooms (if using) in cold water until just soft - about 10 minutes - then drain. Finely shred the mushrooms and roughly chop the noodles. Toss the chopped fish flesh with the fish sauce, salt, pepper, chilli, turmeric and sugar, then toss through the garlic, onions and oil. Fold through the prepared mushrooms and noodle. Place the mixture in the middle of a large square