Aeb is a Northern Thai-style of cooking fish meat in which the food is wrapped in banana leaves and roasted on a charcoal fire.
NutritionThe dish is high in protein and calcium from the fish. Herbs and spices in the dish are good for excretory system and reduce cholesterol and fat.
200 grams fishes (any kind of small fishes)
½ cup thinly sliced ginger leaves
4 each banana leaves, 8×10 inch size
Ingredients for curry paste
20 each bird eye chilies
10 each red shallots
20 each garlic cloves
2 tbsp. thinly sliced lemongrass, tender portions
2 tbsp. thinly sliced galangal
1 tbsp. sliced turmeric
½ tbsp. shrimp paste
½ tsp. salt
How-to1. Pound all of ingredients for curry paste in a mortar until well blended.
2. Clean the fish and mix into the curry paste.
3. Add the ginger leaves, and mix.
4. Place a portion of the fish mixture on the banana leaf. Fold the banana leave to wrap the mixture into square shape. Secure the edges with the toothpicks.
5. Grill on low heat, keeping watch. Flip and poke for 30 - 45 minutes. Serve when hot.