Thai Fish Grilled in a Banana Leaf Recipe (วิธีทำ แอ๊บปลานิล)

[@miskyloo887]

when wrapping anything in banana leaves briefly hold leaves over an open flame. . this softens the leaves and makes them flexible. . reduces tearing

[@paulawaldrep3760]

Thanks for the tip! :)

[@sitc.1577]

Thank you for this tip. I was wondering

[@fuzzygreen3634]

you're a hell of a cook mark, for your first time making it that looked incredible

[@MarkWiens]

Atlas Slates Thanks Atlas, couldn't have done it without the help of my wife!

[@SameerAli-xs5be]

I Love MARK COOKING

[@Anapalestine1102]

Oh Mark I can never thank you enough .. I have been a fan for more than three years now and I watched all your videos a long with my three sons .. we just love all your videos and recipes and I try to make some of them with the ingredients I have here in Palestine .. I must say that ever since we started watching you my kids have been eating better than they have ever did , I mean for picky eater kids like mine to start eating fish and beef and other vegetables that they have never tried before ,.is an incredible thing .. Thanks a lot from the bottom of my heart and my kids' :)))))

[@MarkWiens]

Ana Palestine Hi Ana, wow, thank you very much for sharing, this puts a smile on my face. Say hello to you sons for me!

[@Anapalestine1102]

Mark Wiens your Hello was delivered :)) and they say Hello back to you too .. and a special Hi from me to your lovely wife

[@barrylarry3782]

Mark I think my favorite videos you make are the ones with you cooking

[@AliciaTransmuted]

That looks amazing. I absolutely adore your vibrant passion for good food and you're so wonderfully expressive and descriptive when you prepare, present and taste the food. What a pleasure your videos are... instant subscribe!

[@mars22bv]

Made this yesterday!!! My siblings asked to make more :)Love watch you videos! I am making the Thai Green Curry Chicken Recipe today!

[@sharonavictoria7155]

Mark: Puerto Rican's use banana leaves in their cooking! To get the full flavor of the banana leaf . Over an open flame they quickly run the cut leaves on both sides over the fire not burning them though! It makes the leaves more pliable and really brings out the leaves flavor !

[@autumn007]

Can't help it. You make me smile. Especially when you get excited about the food you're about to eat! Great video. Will have to try it one day.!

[@MarkWiens]

Alexis Yaj Great to hear that Alexis!

[@MaiXoxo3]

That look soooooo delicious! esp if its a fresh fish. I drooled when you open the banana leaf at the end.

[@peggyC22]

ive always wanted to visit thailand my hisband an i love thai food seeing all your videos has inspired me to start cooking my own thai food husband approved!

[@MarkWiens]

emm cee Thank you very much!

[@seecanon5840]

To fillet a fish: leave the head on. Grab the fish by the tail and scale it with the back of a spoon from tail to head on both sides. Rinse the fish to remove any scales that are left running your hand along the fish side to check for scales. On a board or flat surface lay the fish on its side, backbone facing you, tail on your working hand. Take a long thin knife or a fillet knife and run it from tail to just behind the gills loosening the flesh from the ribs. Turn the fish with the belly facing you. Cut along the belly from tail to gills again. Cut along the fish to give you a separation point. Turn the fish backbone toward you and separate flesh from that side of the tail. With the knife separate flesh along the spine leaving just enough to grab with your finger. Turn the fish belly to you, holding the tail and pull the fillet toward you cutting away flesh from bone. Cut through the neck meat separating the fillet from the body. I leave the skin on to crisp when cooked. Check fillet for bones and do the opposite side. You can hang the fish from its tail from a tree limb and follow this process. You will have the backbone, innards and head. I hate gutting fish, can you tell?

[@MarkWiens]

See Canon Awesome, thank you for your thorough description, going to try this next time, and I've got to get a thinner filleting knife!

[@RickGrimes807]

Your reaction at the end is what made me decide to make that recipe next week after my finals! Great vid again!

[@MarkWiens]

WorldOfSnakes Thank you!

[@VenusSao]

Hi Mark, my husband and I are long-term audience and we can't help tuning in to your videos during dinner time LOL! Please do not stop your amazing work. We are going to Thai this coming Jan. P.S I am starting to like to your videos more now, cuz you deserve it.

[@XTheSonofTheSunX]

"absolute package of delight" cheers

[@vasunthara9980]

hey Mark! Love your videos, esp the part when you get to savour them! Got this tip from my granny+ mum, to prevent your fingers from burning from cutting/pounding chillies, rub your hands liberally with cooking oil. It acts as a buffer. cheers!

[@ralex888]

Hmm for us, the western audience with low accessibility to the ingredients, you could make the same (or very close to) paste with salt, pepper, red/green chilis, tumeric powder, onions, garlic, lemon zest, ginger, olive oil. Also be sure to add sufficient salt. Use a parchment paper instead of banana leaves allowing for enough space to steam the fish. If you haven't filleted a fish, search for bart's fish tales how to filet a fish and learn; it's really simple. Coat the bottom of the parchment paper with oil or some sort of fat, then basil leaves and then the fish. Happy cooking.

[@seasonedreactions]

All these ingredients you can find at an Asian market. Minus the banana leaf. I have no idea where to start with that.

[@risquecat]

Shannon Bush You can find the banana leaf usually wrapped in plastic in the freezer area

[@Hernandezsd]

Shannon Bush alot of Mexican food markets have banana leafs. Since there is a mexican type of tamal that is wrapped in banana leaf...

[@MarkWiens]

ralex888 Hey, thanks for the suggestions. The beauty of this dish is that you could really mix in whatever herbs / spices you want and make something similar.

[@TamaraInTanzania]

When attempting to replicate a recipe I would encourage anyone to find and search ethnic markets either in or around their town for the most authentic ingredients....yes you could use parchment paper...but Ehhh..no thanks

[@akbaralialavudeen5663]

I like the expression while enjoying eating

[@BarryAdams777]

I LOVE the flavor the banana leaf adds!!!! Thank you!!!!!

[@timheffernan4519]

Thanks Mark. I purchased some boarfish and used this recipe for the family. I had to tone down the chilli but the flavour for this was amazing. Thank you for sharing this recipe.

[@davidordonez9572]

Dude, has anyone from a food network reached out to you yet?! Seriously, a lot of people would watch your show. You go to really interesting places and eat some really good looking food. My favorite videos are from when you're in Hawaii and when you're in London.

[@MarkWiens]

david ordonez Hey David, thank you very much. Not yet, I've done some small things in Thailand. Thank you for your support!

[@karinreallife4034]

I love your grilled fish videos, Mark. More grilled fish videos, please!

[@criptions5654]

We have this dish in Bengal too.u need to roast the banana leaf in an open flame to soften it.also we use mustard and poppy seeds paste with mustard oil along with coconut paste as a marinade.

[@sweetsmanis]

I made it with your recipes today, so delicious, thanks Mark.

[@phatchaneechaiwatrungcharo5473]

you cook look very simple as well, and Love it

[@DestinieB]

Looks good as always Mark! For fileting, what I usually do: near the tail, make a 45 degree angle with your knife and cut into the filet toward the tail. This leaves you room to cut the opposite way and get as much meat off the fish. Next I put my knife into the insert I made previously and cut towards the head. = good filet. You are a very inspiring guy, keep on following your dreams.

[@MsLansones]

I made the Thai steamed fish recipe you and Pai did on one other video of yours and it was a smashing hit! Took for ever to find the fish but I wouldn't settle for anything else. For this recipe I have most of the ingredients but the kaffir lime (substituting lime and kaffir leaves) and get this feeling that this will be a keeper. Thanks Mark!

[@Paul.in.Ireland]

Lost for words Mark, that looks truly delicious! I love white flakey moist fish fillets and with that magical flavour packed paste covering and penetrating the fish during cooking,,..... Yummmmmmmmmmmy! Amazing!

[@MarkWiens]

Ryan Darcy Thanks Ryan!

[@terrypalmore7314]

Yum! I love Talapia! Thank you for demonstrating this!

[@MarkWiens]

terry palmore Thanks Terry!

[@phiphi3415]

Thankful ka this video,i can learn new word, 😊😊เป็นคนไทยเรียนภาษาอังกฤษค่ะ

[@joelow6086]

Thank you Mark Wein for yr recipe. I too love hor mok be it steamed or grilled. The best tasting hor mok I have tasted is at Koh Samui some years back. It was flavourfull and smooth. I tried the various version but I still could get the right flavour as the one I had at Koh Samui.Pai Lin and your vertion taste okay. I experimented with various combination of ingredients and fish like Pomfet, Markeral, Snapper and others.

[@krysil1221]

Just watching this makes my mouth water!

[@MarkWiens]

Kristi Evans Thank you Kristi

[@benjaminlimoges9801]

Tryingf this exact recipe tomorrow! looking forward to it!

[@deepeyes001]

Wilting banana leaf on an open flame gives them an amazing aroma, and you will be able to smell that on your food too....

[@oldschoolnow2493]

Hi Mark!! Do you have a culinary background because you know so much about foods!! This fish dish looks so good, I wish I could make more fish dishes but my children would not eat it...lol. I grew up eating a lot of fish because my dad use to fish a lot, so we had fresh fish. There is nothing better than fresh!!! Thank you for this video, I love to watch you cook!! Thank you

[@emma-remy]

Enjoy your videos. Please post more recipes, especially Thai and Isan food!

[@humanitywins2190]

Mark- folding banana leaf is other way round. You are using the reverse side of the leaf.I was drooling seeing you eating!!! u enjoy cooking every dish you make and you enjoy plenty eating!! awh my mouth is watering :-(

[@tosht2515]

That fish was more moist than most you have featured in your past videos Mark. Great job.

[@MarkWiens]

Tosh T Thanks Tosh, this method of cooking really keeps in all the juices!

[@AltJisatsu]

I'd love to make this. Don't think I can find banana leaves like that. Maybe if I stole some off someones farm. I'll stick to foil anyway but feel like I'd be missing out 😞. Love these unique ideas for food that are healthy and delicious. Thank you very much.

[@opwave79]

What a great recipe! I love the flavor that banana leaves imparts on whatever is cooked into it. And don't worry about your fish filleting skills. At least the filets came out smooth, not jagged.

[@AussieAngeS]

How awesome! I loved watching this and that looks wonderful .

[@MarkWiens]

FitAnge S Thank you!

[@nastyisme]

"1 more for fun, okay" at 3:03. Mark Wiens, you're epic!

[@MarkWiens]

nath isme Thanks Nath

[@Java63man]

Mark, I would add a spoon of coconut milk for extra flavour and juice and a little bit of lime juice.This recipe works with tuna and salmon too. My wife makes them all the time, it is my absolute favourite dish.

[@preethsworld8333]

Mark u r the best . I tried this at home it came out sooooooooo delicious👌🏼. A small request that will u please short the vedio🙏🏻

[@gianinaamirazahra2383]

I'm really waiting for you to visit indonesia...

[@MarkWiens]

gianina zahra Thank you Gianina, I really hope to soon!

[@Lindatjoeng]

When u visit Indonesia u can try: West Java culinary, East Java, Padang, Makassar, Sulawesi, Bali, Lombok, Medan, Kalimantan, Seafood and many more. And dont forget to try Cut the crab in Jakarta, this is my most favorite crab dish

[@asdasdasdasdasdasdsa1941]

Mark Wiens Hi man. First of all.. I Loveeeeeeeee your channel. I am so glad I discovered it a long time ago. Really enjoy watching your vids. Planning to travel around in Asia soon so I am really thankful that you share the address in your awesome blogposts aswell. Keep up the good work man!!

[@MarkWiens]

asdasdasdasdasdasdsa Thank you very much for your support, and great to hear you're planning a trip!

[@anbuarun1358]

Wow fantastic dishes I like fish more

[@JacqDavis]

OMG! I have to try this! I live in Arizona and have a banana tree growing in the backyard. We went to Chiang Mai a couple years ago and dis not get to try this. Thank you so much for sharing the recipe! Love your videos! Keep up the good work.

[@MarkWiens]

Jacq Davis Hey Jacq, great to hear from you, thank you very much. Let me know how it turns out!

[@JacqDavis]

Mark Wiens Just tried and make this today using my home grown banana leaf and some other ingredients. It was delicious!

[@Djteaser1981]

I really like your videos on thai food. I'm coming to thailand this september. Would be cool to see your mobile kitchen somewhere. I would buy food from you :)

[@MarkWiens]

Djteaser1981 Thank you, I'll let you know if I ever open up. Great to hear you'll be coming to Thailand.

[@debbycrawford8889]

hi mark Debbie here from Niagara Falls Ontario Canada I love watching u on your trips eating great food I don't see the recipe for sticky rice please ty

[@willrobinson8837]

looks yummy and simple enough to make.

[@shockyr2]

That looks awesome Mark!

[@MarkWiens]

shockyr2 Thank you!

[@aisyahprem581]

ลำจ้าวปี้มาร์ค เก่งแต้ยะจ้าง

[@evogardens]

Hey Ying & Mark, Looked delicious. Your passion for eating AND cooking food is inspirational. I've seen Tilapia for sale in Sydney but never tried it. I read that you will be going to Lankawi soon......When, and for how long? I was there in 2012 and loved it. Jim.

[@MarkWiens]

evogardens Hey Jim, thank you very much. We'll be going next month for about 1 week. It's actually a trip with the Lankawi tourism authority, so they'll be taking us around and we'll be making videos. Great to hear that you've been there, do you have any recommendations?

[@sliverX12]

I try n make this yesterday, it was super delisious! Thx u soo much for the recepi^.^

[@M.Phancy]

Mark!! Can you pleaaaaaaaaaaase show me how to make shrimp choo chee? I ALWAYS order it and I would love to know how to make it. I searched a lot if recipes but.. It's so hard to follow by. I like the way you explain it :)

[@rsrdevelopment]

My mouth is watering, I am waiting for Taste a vision

[@junebug1463]

Been watchn alot of urr videos good eats keep them coming urr the man mark ! Im going back to oahu miss the poke lol

[@OliveVlog]

So yummy I'm Laos and this my favorite dish called Mok Pa and we add saffron noodles.

[@MarkWiens]

***** Thanks for sharing, that sounds delicious. I've been to Laos a few times, but I don't think I've had this there yet. I'll look for it next time.

[@dedeesseofficial8788]

That looks amazing. I wonder why he didn't use the brighter greener side of the banana leaves? It's considered the 'inside' of the leaves. But man that looks good.

[@cat_loves_curry5157]

We make a very similar banana leaf wrapped fish in Kerala...the spices are almost similar except for lemon grass..we use ginger and the fish commonly used in pomfret... going to try your version too..:)

[@marieaileenv7022]

Hi Mark! I have seen most of your videos and I love watching all of those. You have been visited most of Asian countries but I am waiting that if you could visit Philippines that would be awesome too!

[@MarkWiens]

Marie Aileen Villar Hi Marie, good to hear from you. I visited the Philippines about 7 years ago, before making any videos. I loved it! I really hope to come visit again in the future.

[@Zelkamel1]

I always order this when i go to Thai restaurant and trust it is so good and lemon in it give a fresh test to it but sadly oi can not orders it anymore because the went up so high . Therefor, i will try to make using your recipe and i hope it taste good.

[@mangotropic1]

Looks delicious! Great recipe.

[@MarkWiens]

mangotropic1 Thank you!

[@carrotraisinmuffin]

excellent video, Mark. i thoroughly enjoyed watching this entire tantalizing process. :)

[@MarkWiens]

carrotraisinmuffin Thank you!

[@DailyBread2007]

That looks delicious mark! A great idea for grilling outdoors this summer! Ill definitely keep this in mind for a bbq!

[@MarkWiens]

DailyBread2007 Glad you enjoyed it, thank you for watching!

[@mademoisellestacyy]

I love this and it's one of my favorite meals my mom cooks 😊 Laos people tend to call this mok-bah 😋

[@JohnVC]

This looks awesome Mark! What would you have added for salt? Maybe a few dashes of nam pla on the raw fish? This would make a great lunch with some raw cucumber and greens on the side!

[@tbolivar8022]

A tip about chilis that my Sri Lankan mother in-law taught me is that if you wash your hands in cold water after handling them it will help to prevent burning. This is because the chili oil reacts with heat.

[@xSarinCraft]

Definitely thinking of trying this, but live in England so was wondering if perhaps Cod would work as the fish - or can this be done with meat as well? It looks like it would work fine and might just go ahead and try it anyway hehe. Great video as always, think I've made nearly every recipe you've posted now, always delicious!

[@prashantpawar7744]

U r a mind changer...I like ur videos

[@madaiincubationcenter4947]

so attractive to watch as if am the one who is eating, i feel it,thanks Mark Wiens.

[@MarkWiens]

Yuda Madai Haha, thank you Yuda, great to hear that!

[@xeunsolx7263]

Looks similiar to the cambodian fish dish. Cool! Have you ever thought about making a cambodian somlaw curry!? You should it's really nice.

[@cristinadoberenz5772]

THAT SO nice mark i love that food

[@raveepornyodsiri7668]

โอ้ย!!!เนาะ ดูฝรั่งสอนทำแอ๊บปลา... 😂😂😂 ฮือ.....🤤🤤🤤🤤🤤🤤 เป็นตาอร่อยเนาะ

[@8Prejudice]

Always awesome to watch your channel :)

[@MarkWiens]

8Prejudice Thank you!

[@jonathanpeaker330]

Hi Mark. Another great vid !!! If I can't get kaffir limes will normal lime do?

[@MarkWiens]

Jonathan Peaker Hi Jonathan, I've never tried it, but I think it would work. Or maybe just a squeeze of lime juice.

[@midala40]

Nicely done video. shall give this a try. easy to make. god bless Mark

[@h3akalee]

Brilliant as always!

[@MarkWiens]

***** Thanks

[@rosemaryarcher7637]

Hey Mark I bet your wife and Mother in-law proud of you. Looks good yummy

[@soniaaguilera8970]

Mark, felicitaciones!!! Se ve muy apetecible 😋

[@linzeymolina61]

Good video of your recipe, for making talapia fish Mark,😉 With respect Mr.Molina San Diego California!

[@MarkWiens]

Linzey Molina Thank you Linzey!

[@linzeymolina61]

Your welcome Mark! With respect Mr.Molina San Diego California!

[@ศุภชัยคิดอ่าน-ฮ4พ]

ไม่เผ็ดไม่กิน ผมชอบคำนี้จากเสื้อพี่มาก

[@leanlifter1]

Amazing and so simple.

[@far8]

hi mark..in terengganu malaysia theres a famous dish quiet similar to this ab..it is called SATAR IKAN..i think u should try it..

[@MarkWiens]

far8 Thank you, I would love to try it!

[@barbarabella6762]

Looks amazing. Can i do this recipe with petrale sole?

[@TeddieSook]

when mark said: "SOME chilli . . . " pretty much means 2 handful of chilli hahaha!! this guy LOVES spicy food!

[@AltJisatsu]

Yeah if I were to follow this recipe I think 10 chilli might be taking me to the danger zone .

[@MsAnesy]

I am really gonna try this.

[@klzy999]

Over here in Singapore, it's called Otak-Otak/Otah! But the Thai version seems much more juicier and meatier!

[@MarkWiens]

klzy999 Thanks for sharing!

[@JustineCarissa]

That looks delicious!

[@NindroidMechdragon]

oh my god this looks great!!!

[@MarkWiens]

Nindroid Mechdragon Thanks Nindroid

[@santanarose5361]

Great recipe imagine with robalo aka sergeant fish oh my god heaven try to do more recipe ...

[@MarkWiens]

SANTANA ROSE Thank you Santana

[@Disfigurate]

Looks absolutely tasty!!

[@MarkWiens]

disfigurate Thanks for watching!

[@Disfigurate]

Mark Wiens No worries Mark! It's always delightful to watch your videos. Also love your videos on Vietnamese food (probably because I'm Vietnamese ahahah). Anyway, keep up the great work! :)

[@Veryuta]

Coming to yours for dinner then Mark :)

[@MarkWiens]

Veryuta Sounds good!

[@kibinki1]

My friend U need to do MORE street cooking videos like this! :)

[@MarkWiens]

kibinki1 Thank you, glad you enjoyed it. I'm going to be doing more!

[@sandyrogers8903]

I’m going to make some right now 😋

[@TrueMLC]

i love your video's you make me fall in love with food.Your abs are sold at my stand and boy they go fast. thanks for your recipe.your amazing.😘

[@JhoonAun]

my fav ! ! ! ! u can just fry that prawn paste on a non stick pan.. make it dry..

[@wednesdayblues88]

I think I shall make them after my exams! However, I live in a flat, so it's hard to make charcoal fire. Can I cook them in a conventional oven instead? You always make e best vids mark, thank you :)

[@MarkWiens]

wednesdayblues88 Great to hear that. Yes I think using an oven, maybe broiling, would work very well.

[@Techn0Dtragon]

Great recipe

[@honeypiesweet03]

Nice recipe!~