Banana Leaf Seafood

tomatoe2911 0

"This recipe is spiced up using Asian chili paste - sambal belachan - doesn't taste as good if you omit it! Salmon, clams, mussels, etc. may be used in place of squid."

Ingredients 4 h 30 m {{adjustedServings}} servings 409 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 529 mg
  • 176%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet

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  1. In a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. Place squid in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. Lightly grease the banana leaf. Wrap squid in the leaf, and place on the prepared grill. Cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.
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Reviews 3

  1. 3 Ratings

Ann Clark

I made this because my fiance loves squid but wanted to try something different. I was going to use tin foil instead of the banana leaf, but I realized that we had one of those trees in our back yard! The next time I make this I will watch carefully the cooking time and NOT cover the grill (I overcooked this batch, cooking 15 mins with lid on). I will also use 1/2 the cumin. But otherwise this is a very good recipe and I can't wait to try it again!


This recipe is terrific - we've tried it on salmon & trout. We made it for friends who said it was the best fish they've ever eaten.


I used dory fish. I do not if it was because I used fish instead of squid but it was way too salty. The belachan was overwhelming.