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Grilled Fishcakes in Banana Leaf

We've teamed up with Jackie M, Asian cuisine queen, on a series of Asian inspired BBQ recipes for the Ziggy

Details

Ingredients

300g fish fillets
1 Tbsp tapioca starch
Dash of pepper
1 Tbsp sugar
½ Tbsp chicken powder
1 Tbsp curry powder

1 egg
100ml coconut cream
1 tsp chilli flakes
1 tsp kaffir lime leaves, shredded
2 ½ Tbsp fried shallots
8 pieces banana leaves, 7x15cm
Bamboo toothpicks

Oil for brushing

Method

  1. Combine fish fillets with tapioca starch, pepper, sugar, chicken powder and curry powder. Blend to a paste in a food processor.
  2. Transfer fish paste to bowl. Add egg, coconut cream, chilli flakes, kaffir lime leaves and shallots. Mix well.
  3. Place 2 tablespoons fish paste on banana leaf (dull side up), fold in the sides and secure with bamboo toothpicks. Repeat with the remainder of the filling.
  4. Grill for a total of 10 minutes, brushing the top with oil before flipping to make sure the exposed fish paste does not stick to the grill.
  5. Remove banana leaf before eating.

https://youtu.be/_OJBHqHA2So