Timor-Leste-Style Banana-Leaf Mackerel
A Timor-Leste-style preparation of whole mackerel wrapped in banana leaf with tomato, chili, coconut, and aromatics. This home-oven version steams the fish gently inside the parcel.
Prep
25m
Cook
30m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Fish
- 800gMackerel (cleaned and scaled)
- 8gSalt
- 4pcsBanana Leaf (wiped clean)
- 200mlWater
Paste
- 250gTomato (finely chopped)
- 140gOnion (finely chopped)
- 15gGarlic (crushed)
- 20gRed Chili (finely chopped)
- 15gLemongrass (bruised)
- 30mlLime Juice
- 150mlCoconut Milk
- 2gBlack Pepper
- 20mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (350°F).
- 02
Mix the tomato, onion, garlic, red chili, lemongrass, lime juice, coconut milk, black pepper, and vegetable oil into a loose paste.
- 03
Pat the mackerel dry and rub it inside and out with the salt. Spread the paste over the fish and inside the cavity.
- 04
Briefly pass the banana leaves over low heat until pliable, then wrap the mackerel tightly and place the parcels in a baking dish.
- 05
Pour the water into the dish around the parcel. Bake for 25 to 30 minutes, until the thickest part of the fish reaches 63°C (145°F) and flakes easily.
- 06
Rest for 5 minutes before carefully opening the banana leaves. Serve the mackerel hot.
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