© Cedric Angeles
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

For this quick and bold sauce, Zak Pelaccio purees vibrant ingredients like fresh lemongrass and ginger with chiles and fish sauce. The sauce is delicious with any grilled or roasted fish, with or without the banana leaves.    More Fast Fish Recipes  

How to Make It

Step 1    

In a blender or mini food processor, combine the palm sugar, lemongrass, shallots, garlic, ginger, chile and lime juice; pulse to make a slightly coarse puree. Transfer to a bowl and stir in the fish sauce and cilantro.

Step 2    

Light a grill. Score the skin side of each mackerel fillet 3 or 4 times, rub with oil and season with salt and pepper. Place a fillet skin side up in the center of each banana leaf. Fold up each leaf like an envelope to enclose the fish.

Step 3    

Grill the packets over moderately high heat until the fish is barely opaque in the center, about 3 minutes per side. Place a banana leaf packet on each plate and pass the sauce at the table.

Make Ahead

The sauce can be refrigerated overnight. Bring to room temperature before serving.

Notes

Palm sugar is available at Asian markets and at amazon.com. Frozen banana leaves can be purchased in specialty food stores or at store.gourmetsleuth.com/

Suggested Pairing

Juicy, concentrated rosé.

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