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Banana Leaf Seafood

Rated as 3.75 out of 5 Stars

"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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4 h 30 m servings 409
Original recipe yields 2 servings


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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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 409 calories; 8.2 43.9 39.8 529 251 Full nutrition

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Read all reviews 4
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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 bac...

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.

I really really enjoyed this however as written I felt the squid got overcooked and here is my opinion as to why. The acid in fresh lime juice "cooks" seafood. After 2 hours in the lime juice, m...