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5 from 1 vote

Banana Leaf Wrapped Coconut Fish

Banana Leaf Wrapped Coconut Fish is an all in one recipe with cod fish, coconut milk, aromatics and veggies wrapped up in a banana leaf and grilled to perfection.
Cook Time45 mins
Total Time45 mins
Course: Cardiac Friendly, Diabetic Friendly, Fish and Seafood, Gluten Free, Main Course, Philippine Cuisine
Cuisine: Filipino
Servings: 2
Calories: 542kcal
Author: HWC Magazine

Ingredients

  • 2 large banana leaves
    can substitute with aluminum foilMarinate the fish: In a medium flat container or plastic bag combine the following items; fish, coconut milk, keffir lime leaves, lemon grass, basil, fish sauce, white pepper, Galangal, garlic, chillies, curry paste. (I bought a fresh Thai Tom Yum soup packet in the market and it had many of these ingredients all together or you can purchase them separately) Marinate in the refrigerator for at least ½- 1 hour.
  • 2 fillets cod fish
  • 12 oz coconut milk
  • 3 Kaffir lime leaves veins removed and broken to release flavor
  • 2 stalks lemongrass
    (Banged and chopped  into 2 inch segments to release flavors and aroma)
  • 1 teaspoon ginger
    grated
  • 2 cloves garlic
    chopped
  • 5 baby corns
    cut in diagonal pieces
  • 1 teaspoon green curry paste optional
  • 1 key lime
  • 1 tablespoon fish sauce

Instructions

  • Marinate the fish: In a medium flat container or plastic bag combine the following items; fish, coconut milk, kaffir lime leaves, lemon grass, fish sauce, ginger, garlic, curry paste. (I bought a fresh Thai Tom Yum soup packet in the market and it had many of these ingredients all together or you can purchase them separately) Marinate in the refrigerator for at least ½- 1 hour.
  • Preheat oven or Grill (This is completely up to you. I chose to bake at 180 degree's Celsius as I did not want to lose any of the lovely marinade in the coals. However, you can also grill and preheat those charcoal or gas grills)
  • Wash and cut banana leaves to desired size.
  • Place one banana leaf on the counter and place the marinated fish in the center of the leaf. Add a few garlic chives, baby corn and a squeeze of a fresh lime. (If you like some of those lovely miniature Thai eggplant that would be a lovely addition as well.)
  • Wrap the fish in the fresh banana leaf: Start on one end and fold banana leaf over fish. Then fold in the ends on either side and then continue to wrap so the end product is flat. 4 folds only. You can do this however you wish, just one idea. However with this method there was no need to secure. You can also use aluminum foil instead.
  • Pop the fish into a slightly greased baking dish and bake for about 10-12 minutes or just until fish is light and flakes easily with fork. Alternatively you can pop the banana wrapped fish directly onto the grill and grill until fish is light and flaky. (Cooking time depends on size of your fillets and type of fish)
  • Open your fish packet and squeeze on a little fresh lime. Enjoy!

Notes

You can use aluminum foil if you cannot find banana leaves in the frozen food section of an Asian market.

Nutrition

Serving: 1g | Calories: 542kcal | Carbohydrates: 21g | Protein: 36g | Fat: 38g | Saturated Fat: 33g | Cholesterol: 73mg | Sodium: 823mg | Potassium: 1316mg | Fiber: 2g | Sugar: 3g | Vitamin A: 547IU | Vitamin C: 16mg | Calcium: 84mg | Iron: 8mg