Banana-Leaf Fish with Coconut Milk

Name: Banana-Leaf Fish with Coconut Milk
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Nauru
Ingredients: 4 pcs Red Snapper (cleaned whole); 7 g Sea Salt; 2 g Black Pepper; 4 pcs Banana Leaf (softened over heat); 350 ml Coconut Milk; 100 g Onion (finely chopped); 10 g Garlic (crushed); 12 g Fresh Ginger (finely chopped); 8 pcs Lime Leaf (torn); 20 ml Lime Juice; 1000 ml Water

Fish steamed in banana leaf stays moist and absorbs the fragrance of coconut milk, ginger, and lime leaf. This style of cooking is simple, aromatic, and well suited to fresh coastal fish.

Prep

25m

Cook

20m

Serves

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Estimated

Nutrition

Per serving

403kcal

Calories

38g

Protein

24g

Fat

12g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

4pcs
Red Snapper (cleaned whole)
7g
Sea Salt
2g
Black Pepper

Wrapping

4pcs
Banana Leaf (softened over heat)

Steaming

350ml
Coconut Milk
100g
Onion (finely chopped)
10g
Garlic (crushed)
12g
Fresh Ginger (finely chopped)
8pcs
Lime Leaf (torn)
20ml
Lime Juice
1l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Pat the red snapper dry and season it inside and out with the sea salt and black pepper.
02
Lay out each piece of banana leaf and place a fish in the center.
03
Combine the coconut milk, onion, garlic, fresh ginger, lime leaves, and lime juice in a bowl.
04
Spoon the coconut mixture over the fish, then fold the banana leaves around each one to make sealed parcels.
05
Bring the water to a boil at 100°C (212°F) in a steamer.
06
Steam the parcels until the fish flakes easily and the flesh is just cooked through, then serve hot in or out of the leaf.

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