Grilled Fish in Banana Leaves: Authentic Ca Hap Lau

In Vietnamese cuisine, Ca Hap Lau, or Grilled Fish in Banana Leaves, is a traditional dish that combines aromatic herbs, tender fish, and the unique flavor of banana leaves. This dish is not only delicious but also a healthy and authentic way to enjoy seafood.

Ca Hap Lau is a popular dish in Vietnam, especially in coastal regions where fresh seafood is abundant. The dish is simple yet flavorful, highlighting the natural taste of the fish while infusing it with the fragrance of herbs and the subtle sweetness of banana leaves.

Ingredients:

• 1 whole fish (such as sea bass or snapper), cleaned and scaled
• 2-3 stalks lemongrass, white part only, finely chopped
• 3-4 shallots, finely chopped
• 3-4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• 1-2 red chilies, finely chopped (adjust to taste)
• Handful of fresh mint leaves
• Handful of fresh cilantro
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• Salt and pepper to taste
• Fresh banana leaves

Instructions:

To prepare Ca Hap Lau, start by preheating your grill or oven to 375°F. Cut the fish along the belly to clean and remove the insides, leaving the fish whole with the head and tail intact. Rinse the fish under cold water and pat dry with paper towels. Score the fish with diagonal cuts on both sides to allow the flavors to penetrate.

In a bowl, combine the lemongrass, shallots, garlic, ginger, chilies, mint, cilantro, fish sauce, soy sauce, sugar, salt, and pepper. Mix well to create a fragrant marinade. Rub this mixture all over the fish, including inside the cavity. Allow the fish to marinate for at least 30 minutes to an hour for the flavors to meld.

While the fish is marinating, prepare the banana leaves by cutting them into large squares. Quickly pass the banana leaves over an open flame to wilt them, making them more pliable for wrapping the fish. Place a few banana leaves on a flat surface, overlapping to create a larger surface area.

Once the fish has marinated, place it on top of the banana leaves. Wrap the fish with the banana leaves, ensuring it is fully covered. Use kitchen twine to secure the banana leaves around the fish, creating a neat parcel.

Place the fish parcel on the grill or in the oven and cook for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. The banana leaves will infuse the fish with a subtle smokiness and aroma, adding an extra layer of flavor to the dish.

Once cooked, carefully unwrap the banana leaves and transfer the fish to a serving platter. Garnish with extra fresh herbs and a squeeze of lime juice for a burst of freshness. Serve the Ca Hap Lau hot with steamed rice and pickled vegetables for a complete and satisfying meal.

Conclusion

Grilled Fish in Banana Leaves is a classic Vietnamese dish that celebrates the vibrant flavors of Southeast Asia. The simplicity of this dish makes it perfect for a weeknight dinner yet special enough to serve at a festive gathering. Try making Ca Hap Lau at home to experience the authentic tastes and aromas of Vietnamese cuisine.