Malaysian · Malaysia

Saffron and Lemon Kuala Lumpur Grilled Fish in Banana Leaves

Name: Saffron and Lemon Kuala Lumpur Grilled Fish in Banana Leaves
Total time: 37 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 2 whole fish (e.g., tilapia), scaled and gutted; 1 tbsp chili paste; 1 tbsp soy sauce; 1 tbsp rice wine; 1 tbsp oil; 1 stalk lemongrass, sliced; 1 green onion, chopped; 1 lime, cut into wedges; 1/2 tsp saffron threads; 1 tbsp lemon juice

Elegant and aromatic with a bright citrus note.

37 minutes2 servings

Method

In a bowl, mix soy sauce, chili paste, rice wine, and oil. Add lemongrass and fish.
Insert_before 1: Add saffron threads to the marinade and stir well. Insert_before 2: Add lemon juice to the marinade and stir well.
Marinate for 20 minutes. Preheat grill to medium-high heat.
Grill fish for 4-5 minutes per side. Insert a meat thermometer into the thickest part of the fish.
Check internal temperature; it should read 63°C (145°F). Serve with green onions and lime.

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