- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
For this quick and bold sauce, Zak Pelaccio purees vibrant ingredients like fresh lemongrass and ginger with chiles and fish sauce. The sauce is delicious with any grilled or roasted fish, with or without the banana leaves.
Ingredient:
- 1/4 cup plus 1 tablespoon palm sugar (see Note) or light brown sugar
- 4 large stalks of fresh lemongrass, tender inner cores of the bottom third only, chopped
- 2 medium shallots, sliced
- 2 garlic cloves, sliced
- 2 tablespoons chopped fresh ginger
- 1 fresh long red chile, chopped
- 1/3 cup fresh lime juice
- 2 tablespoons Asian fish sauce
- 1/2 cup chopped cilantro
- Six 6-ounce Spanish, Boston or king mackerel fillets, with skin
- Vegetable oil, for rubbing
- Salt and freshly ground pepper
- 6 banana leaves, each cut into a 12-by-10-inch piece (see Note)
