Dairy-Free Banana Leaf Wrapped Coconut Fish
Transport your taste buds to the tropics with this aromatic Dairy-Free Banana Leaf Wrapped Coconut Fish recipe. Featuring tender white fish fillets enveloped in fragrant banana leaves, this dish is infused with the creamy richness of coconut milk, zesty lime, and a vibrant mix of fresh ginger, garlic, and warming spices like turmeric and coriander. The banana leaves lock in moisture, making the fish irresistibly flaky while imparting a subtle, earthy aroma. Perfectly baked in under 30 minutes, this gluten-free and dairy-free delight is a showstopping centerpiece for any occasion. Serve it with a squeeze of fresh lime and a sprinkle of cilantro for a burst of freshness that complements every bite. Whether you’re hosting a dinner party or craving a healthful, exotic meal, this recipe is sure to impress.
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Recipe Information
Ingredients
- 4 pieces firm white fish fillets (such as cod, snapper, or tilapia)
- 4 large pieces banana leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lime juice
- 1 cup coconut milk
- 2 teaspoons fresh ginger, grated
- 2 teaspoons garlic cloves, minced
- 1 small red chili, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, sliced for serving
Instructions
Preheat your oven to 375°F (190°C).
Rinse the banana leaves under hot water to soften them, then pat dry with a clean kitchen towel.
In a mixing bowl, combine the olive oil, lime juice, coconut milk, grated ginger, minced garlic, chopped red chili, turmeric powder, coriander powder, salt, and black pepper. Stir well to form a marinade.
Place the fish fillets in the marinade and coat them thoroughly. Let them sit for about 10 minutes to absorb the flavors.
Lay out a piece of banana leaf on a flat surface. Place one marinated fish fillet in the center and sprinkle some fresh cilantro over it.
Fold the sides of the banana leaf over the fish to create a packet, securing it with a toothpick if necessary. Repeat with the remaining fillets.
Place the banana leaf-wrapped fish parcels on a baking tray.
Bake in the preheated oven for 20-25 minutes, until the fish is cooked through and flakes easily with a fork.
Carefully remove from the oven and let cool slightly before unwrapping the banana leaves.
Serve the coconut fish hot, garnished with fresh lime slices and additional cilantro if desired.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 19.8 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1853 mg | 39% | |
*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.
