ONE OF THE FAVOURITE dishes at Anantara Chiang Mai Resort & Spa is Northern Thai Abb Pla or grilled herb and spice marinated fish in banana leaves.
Thai cuisine’s seafood specialties are most often associated with tropical islands and coastal regions – yet the country’s vast lush interior features fish abundant lakes, rivers and shallow water rice paddies.
Abb Pla is a northern Thai specialty fish dish and a culinary tradition of rice farmers. While cultivating the rice fields, farmers catch fish in the irrigated paddies.
Once cleaned, the fish is marinated in Thai herbs and spices, then wrapped in banana leaves and cooked on top of burning wood, making this recipe very convenient for rice farmers to source and prepare.
At Anantara Chiang Mai Resort & Spa, guests can savour this flavourful fish dish in a naturally serene waterfront setting, at a restaurant overlooking the Mae Ping River.
Ingredients for Curry Paste
5g Dry chili, 10g Shallots, 10g Garlic, 5g Turmeric, 10g Lemongrass, 10g Galangal, 1/2 tsp Salt, 1/2 tsp Shrimp paste.
Mash all the marinated ingredients together (roughly)
200g Red snapper fillets, 2tbs Soy sauce, 5g Coriander, 5g Spring onion, 2 Kaffir lime leaves and 1 Banana leaf (square piece)
Mix all of the curry paste ingredients and put in a blender to create a smooth paste; Marinate the fish in the curry paste and soy sauce, then keep in the fridge for about 20 minutes; Chop the coriander, kaffir lime leaves and spring onion and sprinkle over the marinated fish; Cut the banana leaf into a square, put the fish on top, fold into a parcel and secure the top together with a small bamboo stick; Grill the leaf wrapped fish on a low heat until the leaf turns yellow and a little burnt.
Serve with sticky rice, fresh vegetables, cucumber and string beans.
Anantara Wine Guru’s recommended drinks: Chardonnay Sanderford Element, Western Australia and Sensi Pinot Grigio Collezione Veneto, Italy.