← All recipes

🍽️ Trout Fillets in Curry Banana Leaf Packets

306 kcal · 30 min · 4 servings

Trout Fillets in Curry Banana Leaf Packets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the lemongrass under running water and pat it dry with a kitchen towel.
  2. 2. Slice the lemongrass stalks lengthwise so they can be opened up.
  3. 3. Mix the curry powder with the oil in a small bowl.
  4. 4. Squeeze the lime and stir one tablespoon of juice into the curry oil mixture.
  5. 5. Set aside the remaining lime juice.
  6. 6. Season the curry oil mixture with salt and pepper to taste.
  7. 7. Rinse the trout fillets inside and out under cold water.
  8. 8. Dry the trout thoroughly with kitchen paper.
  9. 9. Place two halves of the lemongrass stalks into the belly cavity of each fish piece.
  10. 10. Rub the trout fillets inside and out thoroughly with the curry oil mixture.
  11. 11. Cut the banana leaves into four equal rectangles (each 50 x 25 cm).
  12. 12. Rinse the banana leaves briefly under cold water.
  13. 13. Place the marinated trout fillets on the lighter, softer side of the banana leaves.
  14. 14. Fold the banana leaves tightly around the fish to form packets.
  15. 15. Place the packets seam-side up on a baking sheet lined with baking paper.
  16. 16. Tie the packets securely with kitchen twine.
  17. 17. Lightly spray the packets with water.
  18. 18. Preheat the oven to 200 °C (convection 180 °C, gas setting 3).
  19. 19. Bake the packets in the preheated oven on the lowest rack for 25 to 30 minutes.
  20. 20. Peel the cucumber using a vegetable peeler.
  21. 21. Cut the peeled cucumber in half lengthwise.
  22. 22. Remove the seeds of the cucumber with a spoon.
  23. 23. Cut the cucumber flesh into cubes of about 1 cm.
  24. 24. Peel the melon and remove the seeds.
  25. 25. Cut the melon flesh into cubes of about 1 cm as well.
  26. 26. Mix the cucumber and melon cubes in a bowl with the yogurt.
  27. 27. Add the remaining lime juice to the yogurt mixture.
  28. 28. Stir everything until a smooth sauce forms.
  29. 29. Season the sauce finally with salt and pepper.
  30. 30. Wash the mint and shake it dry.
  31. 31. Pluck the mint leaves from the stems.
  32. 32. Chop the mint leaves finely.
  33. 33. Stir the chopped mint into the yogurt sauce.
  34. 34. Carefully take a packet out of the oven.
  35. 35. Remove the kitchen twine from the packet.
  36. 36. Open the packet carefully.
  37. 37. Check the doneness by gently pulling out the dorsal fin.
  38. 38. If the fin comes out easily, the fish is done.
  39. 39. If necessary, bake the fish for a few more minutes.
  40. 40. Open all packets and serve the fish with the cucumber-melon yogurt sauce.

Nutrition per serving