Keto Banana Leaf Wrapped Coconut Fish
Delight your taste buds with this vibrant and aromatic Keto Banana Leaf Wrapped Coconut Fish recipe, a gluten-free and low-carb dish that’s as stunning as it is flavorful. Tender white fish fillets, such as cod or snapper, are marinated in a creamy, zesty blend of coconut milk, fresh lime juice, ginger, garlic, and fish sauce, then topped with fragrant cilantro and a touch of chili heat. Each fillet is wrapped in pliable banana leaves, infusing the fish with an earthy, tropical aroma as it bakes to perfection in the oven. Perfect for special occasions or weekday dinners, this healthy recipe pairs beautifully with fresh lime wedges and a side of leafy greens. Packed with rich coconut flavor and keto-friendly ingredients, it’s a culinary journey that combines elegance, nutrition, and convenience in every bite.
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Recipe Information
Ingredients
- 4 pieces firm white fish fillets (such as cod or snapper)
- 4 large sheets banana leaves
- 200 ml coconut milk
- 1 tablespoon grated fresh ginger
- 2 cloves minced garlic
- 2 tablespoons fresh lime juice
- 2 tablespoons coconut oil
- 0.5 cup fresh cilantro leaves
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 medium red chili, thinly sliced
- 1 teaspoon fish sauce
Instructions
Preheat the oven to 350°F (175°C).
Briefly rinse the banana leaves under hot water to soften them and make them more pliable.
In a small bowl, mix the coconut milk, grated ginger, minced garlic, lime juice, coconut oil, salt, pepper, and fish sauce.
Lay out a banana leaf sheet on a flat surface and place a fish fillet in the center.
Spoon about 2 tablespoons of the coconut mixture over the fish. Scatter some chopped cilantro and a few slices of red chili on top.
Fold the banana leaf over the fish, tucking in the sides to form a secure parcel. Tie with kitchen string if needed to secure.
Repeat the wrapping with the remaining fish fillets and banana leaves.
Place the wrapped fish parcels on a baking sheet and bake in the preheated oven for 25 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove from the oven and let cool for a few minutes before cutting open the banana leaf. Serve with extra cilantro and lime wedges if desired.
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 674 mg | 14% | |
*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.
