Looking for a unique cooking challenge and craving for some sweet and smoky meat? Try your hand at Aeb — a Northern Thai style of roasting fish wrapped in banana leaves over a charcoal fire. The juicy fish is coated with Boombay’s delicious Sweet Mustard Dip & Spread to elevate the sweet and spicy flavours in the recipe.
For a gas grill, cooking on medium high heat would work best. If banana leaves are hard to find, you can also use aluminium foil.
- 3 tablespoons of Boombay's Sweet Mustard Dip & Spread
- 500 to 600 grams of your favourite Boneless Fish Fillet
- Banana Leaves to use as wrapping
- Toothpick to secure the leaves
- Coat the fish with our Sweet Mustard Dip & Spread and salt
- Cover the fish and keep it aside
- Tear or cut the banana leaf into 30 to 40 centimeters (1 foot or a little more) pieces and prepare about 12 pieces
- Banana leaves have a strong side and a fragile side - keep this in mind
- Take two of the banana leaf pieces and with the dull white side up (green shiny side down), give the leaves a quick wipe with a wet cloth
- Place one leaf down, then layer another on top of it, but turn it 180 degrees so they are joined together with the strong edge on one side, and the fragile edge on the other side
- Place the fish on the dull side of the banana leaf, folding it on one side and then the other before pulling in the long ends
- Fasten the leaves at the top of the packet with a toothpick and the packet should be square or rectangular in shape
- On medium heat, grill each packet for about 15 minutes, flipping occasionally
- The outer banana leaf wrapper will blister and blacken, but the fish inside will remain protected and absolutely delicious