Nut-Free Banana Leaf Wrapped Coconut Fish
Delight your taste buds with this aromatic and allergen-friendly Nut-Free Banana Leaf Wrapped Coconut Fish recipe. Featuring tender white fish fillets enveloped in naturally fragrant banana leaves, this dish is infused with a rich coconut milk marinade bursting with the vibrant flavors of lemongrass, ginger, turmeric, and lime. The banana leaf not only locks in moisture but also imparts a subtle earthy aroma, enhancing the fish’s delicate texture. Perfectly balanced with a hint of sweetness from coconut sugar and a touch of umami from fish sauce, this recipe is quick to prepare and oven-baked to flaky perfection in under 30 minutes. Serve these elegant parcels over steamed rice or a crisp side salad for a light yet satisfying meal that’s gluten-free and nut-free. Ideal for dinner parties or weekday dinners, this dish proves that healthy eating can be effortlessly delicious.
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Recipe Information
Ingredients
- 4 pieces white fish fillets
- 4 sheets banana leaves
- 1 cup coconut milk
- 2 pieces shallots
- 3 cloves garlic
- 1 inch piece ginger
- 1 unit lemongrass stalk
- 1 teaspoon turmeric powder
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon coconut sugar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
Rinse the fish fillets under cold water and pat them dry with paper towels. Set aside.
Prepare the banana leaves by cutting them into 12x12-inch squares. Rinse them and pat dry. If they are stiff, briefly pass them over a gas flame or hot electric burner to soften.
Peel and finely chop the shallots, garlic, and ginger. Thinly slice the white part of the lemongrass stalk.
In a medium bowl, combine the coconut milk, chopped shallots, garlic, ginger, lemongrass, turmeric powder, lime juice, fish sauce, coconut sugar, salt, and black pepper. Stir until the coconut sugar is dissolved and the mixture is well combined.
Place a piece of fish in the center of each banana leaf square. Spoon about 2-3 tablespoons of the coconut mixture over each fillet, making sure to cover it completely.
Fold the edges of the banana leaf over the fish to form a parcel; secure it with kitchen twine or toothpicks.
Place the banana leaf parcels seam-side down on a baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
Carefully open the parcels (watch out for steam!) and transfer the fish to serving plates.
Garnish with fresh cilantro before serving.
Accompany with steamed rice or a light salad, if desired.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 36.1 g | ||
| Protein | 85.9 g | 172% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 216 mg | 17% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1977 mg | 42% | |
*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.
