Banana Leaf Wrapped Coconut Fish
Elevate your seafood repertoire with this aromatic and vibrant Banana Leaf Wrapped Coconut Fish recipe. Tender white fish fillets are infused with a fragrant marinade of creamy coconut milk, zesty lime juice, fresh ginger, and lemongrass, accented by a subtle kick of red chili and turmeric. Wrapped in pliable banana leaves, these parcels not only lock in the bold flavors but also provide a stunning presentation. Steamed to perfection, the fish emerges moist, flavorful, and beautifully seasoned. Ideal for impressing guests or a delightful weeknight dinner, this dish is a fusion of tropical flair and healthy cooking. Pair it with steamed jasmine rice for an authentic culinary experience that's both elegant and easy to prepare.
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Recipe Information
Ingredients
- 500 grams Fish fillets (tilapia, snapper, or any white fish)
- 4 large pieces Banana leaves
- 200 ml Coconut milk
- 2 tablespoons Lime juice
- 3 large Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 medium Red chili, finely chopped
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 1 stalk Lemongrass, finely chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh coriander, chopped
Instructions
Begin by preparing the marinade. In a bowl, mix together coconut milk, lime juice, minced garlic, grated ginger, chopped red chili, fish sauce, brown sugar, chopped lemongrass, turmeric powder, salt, and black pepper.
Place the fish fillets in the marinade. Ensure each fillet is fully coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15 minutes.
While the fish is marinating, prepare the banana leaves. Rinse each leaf under running water and pat dry with a clean towel. If the leaves are stiff, gently pass them over an open flame or immerse briefly in boiling water to make them more pliable.
Once the fish has been marinated, remove it from the refrigerator.
Take a banana leaf and place a marinated fish fillet in the center. Spoon a little additional marinade over the top and sprinkle with fresh coriander.
Fold the sides of the banana leaf over the fish, then fold the ends to create a secure parcel. Use toothpicks to secure the folds, if necessary.
Repeat the wrapping process for the remaining fish fillets.
Preheat a steamer or prepare a pot with a steamer basket and add enough water to allow steaming without reaching the leaves.
Place the banana leaf parcels in the steamer, ensuring they are not overcrowded.
Steam the fish over medium heat for about 20-25 minutes, or until the fish is fully cooked and flakes easily with a fork.
Carefully remove the parcels from the steamer. Allow them to sit for a couple of minutes before unwrapping.
Serve the banana leaf wrapped coconut fish hot, accompanied by steamed rice or your choice of side dishes.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 3938 mg | 171% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 19.5 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 132 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
