作法
- 魚身兩側每隔2公分劃刀。
- 辣椒、紅蔥頭、大蒜、薑黃、薑與香茅打成粗醬泥。
- 醬泥與萊姆汁、鹽和油拌勻，整尾抹於魚身，深入劃刀處。
- 將魚放上香蕉葉，加入卡菲爾萊姆葉與羅勒，緊密包裹後以棉線綁好。
- 於炭火上每面烤12至15分鐘，葉片會焦黑卻能保護魚肉。
- 上桌時連葉同上，由用餐者自行打開享用。
Common questions
Can 香蕉葉烤魚 be made ahead?
香蕉葉烤魚 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 香蕉葉烤魚 spicy?
香蕉葉烤魚 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 香蕉葉烤魚 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 香蕉葉烤魚 to make at home?
香蕉葉烤魚 sits at intermediate difficulty — total time about 50 minutes. The ingredients are not unusual but the timing requires attention.
Can 香蕉葉烤魚 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
香蕉葉烤魚是東帝汶沿海魚料理，常見於帝力濱海市場與慶典場合。此菜反映了東帝汶在海鮮烹飪上印尼與本土毛貝雷文化的融合。
