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Thai cuisine with Bammut: Steamed whole fish in banana leaves and burned chili paste

Serves 16

2kg whole sea bass, redfish or trout with head and tail.
4 tablespoons burned chili paste
Banana leaves
Aluminium foil
For serving:
6 dl coconut milk
1 handfull thai basil
100 g roasted peanuts
4 lime, cut in half
4 red chilies, fine chopped without seeds


  • Cut small pockets in the fish and add the chili paste in it.
  • Wrap the fish in banana leaves and then in foil.
  • Grill or bake the fish on 200c for approx 20 min.
  • Serve with rice.

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