How to Cook Grilled Tilapia in Banana Leaves
Grilled tilapia is a flavorful Filipino fish dish featuring whole tilapia seasoned and cooked over charcoal until tender, smoky, and perfectly flaky.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: grilled tilapia, inihaw na tilapia, tilapia recipe
Servings: 3 servings
Calories: 240kcal
Author: Manny
- 3 pcs tilapia scaled and cleaned
- 2 Tbsp. Lea & Perrins Lemon and Dill 5-minute Marinade optional
- 1 tsp rock salt
- 1 chopped red chili
- 1 sliced onion
- 1 tsp chopped ginger
- 3 sliced kamias
- 1/2 tsp pepper
- 3 pcs quartered tomatoes
- 1/2 tsp salt
- 3 Tbsp. Worcestershire Sauce
- Banana leaves
How to cook Grilled Tilapia In Banana Leaves
Season fish with salt. Place each fish in three layers of banana leaves.
Top each fish with slices of onion, kamias and tomatoes.
In a bowl, mix Worcestershire Sauce and Lemon and Dill 5-minute Marinade, chili, ginger, salt and pepper.
Pour Worcestershire Sauce mixture over each fish and fold banana leaves to wrap fish.
Cook over hot charcoal for 15 minutes. Serves 3.
Soften the Banana Leaves First
Briefly pass the banana leaves over an open flame or dip them in hot water before wrapping the fish. This makes the leaves more flexible and less likely to tear during grilling. Softened leaves also create a tighter seal that helps keep the grilled tilapia moist.
Use Fully Heated Charcoal
Wait until the charcoal is covered with a light layer of gray ash before placing the fish on the grill. Charcoal that is too hot with active flames can burn the banana leaves before the fish cooks through. Steady heat allows the grilled tilapia to cook evenly while developing a delicious smoky flavor.
Don't Overstuff the Fish
Add enough onions, tomatoes, and kamias to flavor the fish, but avoid packing the cavity too tightly. Overstuffing can prevent heat from circulating properly inside the wrapper and may increase cooking time. A balanced amount of filling helps the grilled tilapia stay juicy while allowing the seasonings to penetrate the flesh. 