Banana Leaf Seafood

3 Reviews Add a Pic
  • Prep

    2 h 15 m
  • Cook

    15 m
  • Ready In

    4 h 30 m
Recipe by  tomatoe2911

“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.”

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Adjust Servings

Original recipe yields 2 servings



  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)

Rate This Recipe


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.

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Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet



previous recipe:

Bob's Stuffed Banana Peppers


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Banana Pancakes II