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
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.
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.
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/
