Baked Fish in Banana Leaf with Coconut Cream

The Quirky Foodster Team

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Servings

Ingredients

Whole white fish (about 1kg), cleaned — 1
Coconut cream — 1 cup
Limes, juiced — 2
Garlic, crushed — 2 cloves
Small chili, sliced — 1
Banana leaves, for wrapping (or foil as a substitute)
Salt, — to taste

Method

Score the fish a few times on each side and rub with lime juice, garlic, salt, and chili.
Lay the fish on a banana leaf and pour the coconut cream over the top.
Fold the leaf tightly around the fish to form a sealed parcel.
Bake at 180°C for 30 to 35 minutes, until the fish is cooked through.
Unwrap at the table and serve with the coconut cream sauce spooned over.

Introduction: A whole fish is seasoned, wrapped in banana leaf with coconut cream, and gently baked, keeping the flesh moist and infusing it with a subtle smoky sweetness.

Cultural Background: A whole fish is seasoned, wrapped in banana leaf with coconut cream, and gently baked, keeping the flesh moist and infusing it with a subtle smoky sweetness.

Tips: Fold the banana leaf tightly to seal in the coconut cream and prevent it from leaking out during baking.

Variations: Use thick slices of eggplant in place of the fish for a vegetarian and vegan alternative.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently in a low oven or covered pan to avoid drying out the fish.

Nutrition: Approx. per serving: 320 kcal, 30 g protein, 19 g fat, 5 g carbohydrates, 0 g fibre.

FAQs:

Q: Can I use fish fillets instead of a whole fish?

A: Yes, reduce the baking time to around 15 to 20 minutes since fillets cook faster than a whole fish.

Q: What if I don't have banana leaves?

A: Foil makes a good substitute for sealing in the coconut cream and juices.