Thai Seabass

wrapped in banana leaves with rice and salad

Fish wrapped in banana leaves is a very common dish eaten all over Thailand. I remember sitting on the streets on a humid evening, unwrapping a banana leaf and enjoying this meal with an ice cold beer in Koh Samui. I was inspired to make this holiday memory and pair it with Poretti. The spices really compliment the hoppiness of the robust Poretti beer, a perfect flavour chorus – and one even better shared with friends around the table.



Steamed Thai Seabass

  • 6 fillets Seabass
  • Lime wedges to squeeze over
  • 3 Banana Leaves
  • Kitchen Twine


  • 3 TBSP Coconut Milk (use the top settled cream from a can of coconut milk)
  • 2 TBSP Thai Green Curry Paste (I use Mae Ploy)
  • 2 sticks of lemongrass – finely chopped
  • 1 TBSP ginger paste
  • 1 TBSP Garlic paste
  • 1 TBSP Fish Sauce
  • 1 TSP Palm sugar
  • Salt

Asian Slaw

  • 1 large Carrot – julienned
  • Half Cucumber – julienned (avoid watery centre)
  • 8 Radishes – cut into sticks
  • Mango or Pomelo (optional)
  • Roasted Peanuts
  • Handful of herbs roughly chopped like Coriander, Mint and Thai Basil

Nuoc Cham dressing

  • 2 limes – squeeze juice
  • 1 clove garlic crushed
  • 1 birds eye chilli
  • 1 TBSP Fish sauce
  • 1 TSP light soy sauce
  • ½ TSP caster sugar

Coconut Rice

  • 250g Jasmine Rice
  • 400ml Can of Coconut Milk
  • 3 Lime Leaves (Optional)
  • ½ TSP salt


  1. In a large tray, mix all the ingredients for the marinade together. Add the seabass and coat generously, leave to marinate for a minimum of 2 hours, ideally overnight.
  2. When ready to serve the seabass can be steamed in Banana Leaves (or baking parchment) by wrapping like a present and tying with twine. You can also roast in a baking tray in the oven.
  3. Serve with coconut rice and the asian slaw and a glass of Birrificio Angelo Poretti
  4. Prepare all your vegetables into a bowl and dress with the Nuoc Cham dressing at the table.
  5. Mix all the ingredients together, set on a medium heat and bring to boil. Reduce heat, cover and simmer for 8 minutes for perfect sticky coconut rice.