🧂 Ingredients
- 600 g White fish fillets(such as snapper, mahi-mahi, or cod, cut into portions)
- 4 large Banana leaves(wilted over heat or hot water to make pliable)
- 1 cup Coconut cream(full fat)
- 1 small Onion(thinly sliced)
- 2 medium Tomatoes(sliced)
- 0.5 medium Bell pepper(thinly sliced (any color))
- 2 stalks Spring onions(chopped)
- 0.25 cup Coriander(fresh, chopped)
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
Prepare the banana leaves by gently passing them over a low flame or dipping them in hot water until they become soft and pliable. This prevents them from tearing.
💡 Tip: Be careful not to burn the leaves. - 2
Lay out one banana leaf, shiny side down. Place a portion of fish in the center.
- 3
Layer the sliced onion, tomatoes, and bell pepper over the fish.
- 4
Drizzle with coconut cream and sprinkle with chopped spring onions, coriander, salt, and pepper.
- 5
Fold the banana leaf to create a sealed parcel, ensuring no liquid can escape. You can use toothpicks or kitchen twine to secure the edges if needed.
💡 Tip: Fold like an envelope or a tamale. - 6
Repeat with the remaining fish fillets and ingredients to make 4 parcels.
- 7
Steam the parcels in a steamer basket over simmering water for 25-30 minutes, or until the fish is cooked through and flakes easily.
💡 Tip: Ensure the water level in the pot does not touch the steamer basket. - 8
Carefully unwrap the parcels and serve immediately.
💡 Tip: Serve directly in the banana leaf for an authentic presentation.
💡 Pro Tips
- ✓Use the freshest fish possible for the best flavor.
- ✓Adjust the amount of coconut cream to your preference.
- ✓This dish pairs well with steamed taro or rice.
🔄 Variations
- Add a few slices of chili for a spicy kick.
- Include other vegetables like thinly sliced zucchini or okra.