Name: Coconut fish in a banana leaf
Prep time: 130 min
Cook time: 10 min
Total time: 140 min
Yield: 4
Ingredients: Finely grated zest and juice of 2 limes; 2 Tbsp coconut cream; 1 Tbsp soy sauce; 2 tsp fish sauce; 4 x 175g fish fillets (such as Spanish mackerel or snapper); 1 x 45cm square piece banana leaf; 4 bok choy, halved; 8 Thai basil leaves, torn; 2 kaffir lime leaves, finely sliced; Steamed coconut rice, to serve; Extra 4 pieces banana leaf, to serve; 1⁄2 cup shredded coconut, toasted; Lime wedges, to serve; Sliced chilli, to serve

Coconut fish in a banana leaf

A wrap in a new way

Serves 4

Prep

2H 10M

Cook

10M

Total

2H 20M

Skip to Recipe

It’s a wrap! Take a dip in tropical waters with the light fresh flavours of this marinated, steamed dish.

Ingredients

Finely grated zest and juice of 2 limes

2 Tbsp coconut cream

1 Tbsp soy sauce

2 tsp fish sauce

4 x 175g fish fillets (such as Spanish mackerel or snapper)

1 x 45cm square piece banana leaf

4 bok choy, halved

8 Thai basil leaves, torn

2 kaffir lime leaves, finely sliced

Steamed coconut rice, to serve

Extra 4 pieces banana leaf, to serve

1⁄2 cup shredded coconut, toasted

Lime wedges, to serve

Sliced chilli, to serve

Method

Put lime zest and juice, coconut cream, soy sauce and fish sauce in a large zip-lock bag. Add fish, seal bag and set aside at room temperature to marinate for 5 minutes, or preferably for 2 hours in fridge.

Drain fish, reserving marinade in fridge. Put banana leaf on work surface. Arrange bok choy and fish in centre. Pour over 1⁄4 of the reserved marinade and top with basil and lime leaves. Fold over leaf to enclose and secure with bamboo skewers or toothpicks.

Arrange fish parcel in a steamer basket. Set basket over a wok of simmering water, so water comes 2cm up the side. Cook for 10 minutes or until fish is just cooked.

Unwrap parcel and drizzle with remaining reserved marinade. Arrange rice on fresh banana leaves, top with fish mixture and sprinkle with coconut. Serve with lime wedges and chilli.

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Ingredients

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