• Fish wrapped in banana leaves with soy, ginger and lemongrass

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    Prep time:
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    Servings: 4
    by Chef Janaina - Big City Chefs
    4 recipes


    • 4 large banana leaves
    • A little olive oil
    • 2 fresh red chilies
    • 2 sticks lemon grass, outer leaves removed, centers finely chopped
    • 1 clove garlic, finely chopped
    • 2 good handfuls fresh cilantro/coriander, roughly chopped
    • 2 limes, juiced and zested
    • 1/4 cup of coconut milk
    • 1 tablespoon sesame seed oil
    • A drizzle fish sauce
    • 1 tablespoon soy sauce
    • 2 heaped tablespoons finely sliced fresh ginger
    • 4 (6 to 8 ounce) pieces white fish ( halibut and chilean sea bass are preferable)


    1. Preheat the oven to 450 degrees F.
    2. To make the banana leaves more pliable, hold for a few seconds over a gas flame.
    3. Leaving aside the fish, pound the rest of the ingredients in a pestle and mortar to make a thick paste and spoon a little onto
    4. each banana leaf.
    5. Place the fish on top and then spoon the rest of the paste on the
    6. top.
    7. Drizzle w/ coconut milk
    8. Fold in 4 just like a gift, you can tie w/ butchers twine .
    9. Put the banana leave packages on a tray and bake for 15 minutes, then remove from the oven, and allow to rest for 5 minutes.
    10. Serve w/ lime scented basmati rice.

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