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Yunnan Grilled Fish in Lotus Leaf
Street Food
A whole fish stuffed with herbs, wrapped in lotus leaves, and grilled over charcoal — fragrant, smoky, and juicy.
🛒 Ingredients
- 1 whole fish (about 1 kg), cleaned and scored
- 2 large lotus leaves, soaked
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 3 scallions, chopped
- 2 fresh red chilies, sliced
- 1 bunch fresh cilantro
- 1 tbsp fermented tofu (furu)
- 1 tbsp soy sauce
- 1 tbsp cooking wine
- 1 tbsp vegetable oil
- Salt and pepper to taste
👨🍳 Instructions
- 1. Clean the main ingredient and marinate thoroughly
- 2. Preheat the oven to the appropriate temperature
- 3. Place the main ingredient on a baking tray
- 4. Roast in the oven, turning and basting with oil halfway through
- 5. Roast until golden brown and cooked through
- 6. Remove, cut into pieces, plate and serve
📖 Culture & History
Lotus Leaf Grilled Fish is a specialty of Yunnan's Dai ethnic minority, particularly in the Xishuangbanna region near the Laos and Myanmar borders. The Dai people have a tradition of wrapping foods in natural leaves for cooking, and the lotus leaf imparts a subtle, floral fragrance to the fish. This dish is commonly served at Dai New Year celebrations and village feasts. The combination of fermented tofu, fresh herbs, and smoky charcoal creates a flavor profile that is distinctly Southeast Asian, reflecting Yunnan's position at the crossroads of Chinese and tropical cuisines.