Print Thai-kala
recipe

A delightful blend of Eastern spices and freshness, this delicious fish dish is quick to prepare and perfect for dinner.
Preparation time: 30 minutes
Serving size: 2
Ingredients:
- 1 piece of ginger (about the size of a thumb)
- 1 lime
- 1 red chili (Dutch chili works well)
- 2 kaffir lime leaves
- 1 packet of banana leaves or aluminum foil
- 200 g coconut milk (about half a can)
- 2 fillets of whitefish (such as perch)
- 1 bunch of fresh basil
- 1 tsp chili powder
- 2 tbsp fish sauce
- 1 tbsp ground coriander seeds
Instructions:
1. Grate the ginger and squeeze the juice from the lime.
2. Finely chop the red chili and kaffir lime leaves.
3. In a bowl, mix together the ginger, lime juice, chili, kaffir lime leaves, coconut milk, chili powder, fish sauce, and ground coriander seeds.
4. Place the fish fillets on the banana leaf or aluminum foil.
5. Pour the prepared sauce over the fish fillets and sprinkle fresh basil on top.
6. Wrap the banana leaf or foil tightly around the fish.
7. Grill or cook the fish over medium heat for about 15-20 minutes, until the fish is cooked through.
8. Serve warm with rice or salad.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 30 g
Carbohydrates: 20 g
Fat: 30 g
Fiber: 2 g
Sugars: 3 g

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