Low Sodium Banana Leaf Wrapped Coconut Fish
Experience tropical cooking at its finest with this flavorful recipe for Low Sodium Banana Leaf Wrapped Coconut Fish. Perfectly marinated in creamy coconut milk accented with ginger, garlic, lemongrass, and vibrant lime juice, each delicate fish fillet is wrapped in fresh banana leaves to seal in moisture and fragrant aromatics. Grilling the parcels creates a smoky infusion that beautifully complements the tender, flaky fish. Highlighting low sodium yet rich taste, this recipe is ideal for health-conscious food lovers seeking a restaurant-worthy dish crafted with simple, wholesome ingredients. Serve these enticing banana leaf-wrapped creations hot and unwrap a meal that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 4 pieces fish fillets (such as tilapia or cod)
- 4 sheets fresh banana leaves
- 1 cup coconut milk
- 1 inch piece, grated ginger
- 3 minced garlic cloves
- 2 finely chopped lemongrass stalks
- 2 tablespoons lime juice
- 0.25 cup, chopped fresh cilantro
- 2 finely sliced spring onions
- 1 thinly sliced red chili
- 0.5 teaspoon black pepper
Instructions
Rinse the fish fillets under cold water and pat dry with paper towels.
In a medium-sized mixing bowl, combine coconut milk, grated ginger, minced garlic, chopped lemongrass, lime juice, chopped cilantro, sliced spring onions, sliced red chili, and black pepper. Mix well to form a marinade.
Place the fish fillets in the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, allowing the flavors to infuse.
Meanwhile, prepare the banana leaves by rinsing them under hot water to make them pliable. Pat dry with a kitchen towel.
Take the marinated fish out of the fridge and let it sit at room temperature for 5 minutes.
Place a banana leaf sheet on a flat surface. Position a fish fillet in the center of the leaf, along with a couple of spoonfuls of the marinade.
Fold the banana leaf over the fish to create a parcel. Secure the parcel with kitchen twine or toothpicks.
Repeat the wrapping process with the remaining fish fillets and banana leaves.
Preheat a grill or a large skillet over medium heat.
Cook the banana leaf parcels on the preheated grill or skillet for 8-10 minutes on each side, until the fish is cooked through and flakes easily with a fork.
Serve the banana leaf wrapped coconut fish hot, straight from the leaf, to retain the aromatic flavors.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 20.5 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 251 mg | 19% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3194 mg | 68% | |
*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.
