做法
- 在鱼身两侧每隔2厘米划一刀。
- 将辣椒、红葱头、大蒜、姜黄、姜与香茅打成粗酱。
- 把酱料与青柠汁、盐和油拌匀,均匀涂抹于鱼身,并塞入刀痕中。
- 把鱼放在香蕉叶上,加入卡菲尔青柠叶与罗勒,紧紧包裹,用棉绳扎好。
- 在炭火上每面烤12至15分钟;叶子会烧焦,但能保护鱼肉。
- 连同包叶上桌,食客自行打开。
Common questions
Can 香蕉叶烤鱼 be made ahead?
香蕉叶烤鱼 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 香蕉叶烤鱼 spicy?
香蕉叶烤鱼 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 香蕉叶烤鱼 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 香蕉叶烤鱼 to make at home?
香蕉叶烤鱼 sits at intermediate difficulty — total time about 50 minutes. The ingredients are not unusual but the timing requires attention.
Can 香蕉叶烤鱼 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
香蕉叶烤鱼是东帝汶沿海的鱼料理——常见于帝力海滨市场和庆典宴席之上。这道菜体现了东帝汶在海鲜烹饪上印度尼西亚与本土毛贝雷族文化的融合。
