Banana Leaf-wrapped Cod, Turmeric Curry, Coconut Cream, and Crispy Garlic

Adapted by
April 2013
Yield: 4 servings


Coconut Cream
1 cup fresh coconut milk
1 tablespoon rice flour
Pinch salt
Pinch sugar
Crispy Garlic
2 cups canola oil
1 head garlic, cloves peeled and minced
Turmeric Curry Paste
15 grams toasted coriander seeds
275 grams lemongrass, sliced
75 grams Thai chile, diced
50 grams turmeric, sliced
150 grams shallot, diced
150 grams garlic
3 tablespoons salt
4 tablespoons gapi (shrimp paste)
12 ice cubes
Grilled Cod
20 grams oyster sauce
20 grams fish sauce
2 egg
10 grams canola oil
425 grams cod, large dice
10 grams cilantro
13 grams scallions, sliced
4 12-inch x 12-inch banana leaves
4 wooden skewers
To Assemble and Serve
cilantro leaves


For the Coconut Cream:
In a saucepot, combine coconut milk, rice flour, salt, and sugar. Whisk until smooth. Place over medium heat and cook until coconut milk thickens.

For the Crispy Garlic:
Heat oil to 325°F. Add minced garlic and fry until golden brown and crispy. Drain on paper towels.

For the Turmeric Curry Paste:
In a food processor, combine coriander, lemongrass, Thai chile, turmeric, shallot, garlic, salt, and shrimp paste. Pulse to a smooth paste, adding ice cubes one at a time to help blend.

For the Grilled Cod:
Preheat grill. In a large bowl, whisk together 100 grams Turmeric Curry, oyster sauce, fish sauce, eggs, and canola oil. Add in cod, cilantro, and scallions. In a banana leaf, place 150 grams of fish mixture, roll tightly and secure each side of the banana leaf with a wooden skewer. Place banana leaf on grill and cook over medium heat 3 minutes each side.

To Assemble and Serve: With a pairing knife, gently cut open the Grilled Cod packet lengthwise. Squeeze fresh lime juice over the fish and spoon 2 tablespoons Coconut Cream on top. Garnish with Crispy Garlic and cilantro.