👨‍🍳 Instructions

1. 1

   Prepare the fish: Make shallow scores on both sides of the fish. In a small bowl, mix lime juice, minced garlic, grated ginger, sea salt, and a tablespoon of olive oil (optional). Rub this mixture all over the fish, ensuring it gets into the scores.

   💡 Tip: Using a banana leaf to grill imparts a subtle, smoky flavor.
2. 2

   Prepare the banana leaves by quickly passing them over an open flame or hot surface to soften them, making them pliable for wrapping.

3. 3

   Place each seasoned fish onto a softened banana leaf. Wrap the fish securely, creating a packet. If needed, use foil to further secure the packets.

   💡 Tip: Ensure the banana leaf completely encases the fish to keep it moist during grilling.
4. 4

   Prepare the coconut rice: Rinse the basmati rice under cold water until the water runs clear. Drain well.

   💡 Tip: Rinsing the rice removes excess starch, leading to fluffier grains.
5. 5

   In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, stirring occasionally.

   💡 Tip: Using full-fat coconut milk will yield a richer, creamier rice.
6. 6

   Once boiling, reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.

7. 7

   While the rice cooks, grill the fish packets over medium-high heat for about 15-20 minutes, turning once, until the fish is cooked through and flakes easily. Alternatively, bake in a preheated oven at 375°F (190°C) for 20-25 minutes.

   💡 Tip: Cooking time will vary depending on the size of the fish.
8. 8

   Once cooked, let the fish rest for a few minutes before carefully unwrapping. Fluff the coconut rice with a fork.

9. 9

   Serve the grilled fish alongside the coconut rice. Garnish with fresh lime wedges if desired.

   💡 Tip: This dish pairs well with a simple side salad or steamed local vegetables.