Pla aab is a fragrant dish from the north of Thailand, and its enticing scent comes from the mix of aromatics and spices as well as the banana leaf in which it’s grilled. The best part? Peeling back the banana leaves after grilling, and letting the wonderful aromas waft out.
Although the following recipe calls for fish (tilapia works well), it can also be made with chicken.
Pla Aab, or Fish Grilled in Banana Leaf
Courtesy of Chef Thongphoon Pandher
v{iv} Thai, Hell’s Kitchen, NYC
(Samira Bouaou/Epoch Times)
Ingredients:
2 cloves garlic
1/2 onion, sliced
2 shallots
1 stalk lemongrass, finely sliced
4 kaffir lime leaves
8 long, dried red chilies, soaked in warm water for five minutes
1 root turmeric
15–20 coriander seeds
3–4 stalks cilantro roots
Salt, to taste
Shrimp paste, to taste
3 pounds, any white fish (filets or cut into chunks)
For wrapping
1 banana leaf
Toothpicks
Directions:
1. Using a mortar and pestle, blend all the herbs, aromatics, and spices into a paste.
(Samira Bouaou/Epoch Times)
2. Marinate the fish with the paste for at least 2–3 hours, in the fridge.
(Samira Bouaou/Epoch Times)
3. Spoon the marinated fish on a banana leaf.
(Samira Bouaou/Epoch Times)
4. Wrap the fish in the banana leaf, using skewers to hold the banana leaf together.
(Samira Bouaou/Epoch Times)
(Samira Bouaou/Epoch Times)
5. Place the fish on the grill for 15 minutes each side.
(Samira Bouaou/Epoch Times)
6. Enjoy!
(Samira Bouaou/Epoch Times)
v{iv} Thai
717 9th Ave. (between 48th & 49th streets)
212-581-5999
vivnyc.com
