Banana Leaf Wrapped Coconut Fish is a Philippine low carb recipe with cod fish, vegetables, coconut milk and aromatics wrapped up in a banana leaf and grilled to perfection.
Why you are going to love Banana Leaf Wrapped Coconut Fish
Aromatic
Healthy
Low Carb
Cooked all together
Easy Clean up
Shhhhh... Please do not let the customs officer in the airport know but we brought in something to the country that I have been wanting to cook with for a VERY VERY long time. Can you guess what these are?
That little culinary product that I have been longing to cook with is fresh tropical banana leaves. I have seen banana leaves growing naturally on some of the islands in Hong Kong like Lamma Island and Chueng Chau Island but there are also a lot of BIG spiders in Hong Kong, so I try to stay on the walking path at all costs. Actually, the boys and I have nicked named Lamma Island "Spider Island", keep on reading to find out the details...
If you can get over the fact that Lamma has man-eating spiders, it really is a beautiful place.
A banana leaf is the leaf from the banana plant. It is used for various functions, such as for decorative elements, wrappings, plate mat, and employed in cooking method.
Banana leaves are used in many countries such as India, Philippines, Indonesia, Thailand, Cambodia, etc. In addition, they are large, flexible, and waterproof and provide a great way to steam, grill, fry, bake and display Asian cuisines. They are also perfected for grilling or baking your Banana Leaf Wrapped Coconut Fish.
![img_8073[1]](https://www.hwcmagazine.com/wp-content/uploads/2012/05/img_80731.jpg)
The Banana leaf is also used to add aroma to the food. Steamed with dishes they impart a subtle sweet flavor. They often serve as a wrapping for grilling food. The leaves contain the juices, protect food from burning and add a subtle flavor.
I was so excited about finally receiving these banana leaves. I always knew I wanted to make a lovely fish dish and of course my mango stick rice inside the leaves as I have seen many times in my travels and now I had the opportunity to try it myself. I was so very happy with the end product as the light aroma and flavor of the banana leaves is very delicate and really kept the fish very flaky and moist. Of course the sticky rice and mango rocked and I should have made way more of that.
I know that Healthy World Cuisine is usually dedicated to my teenage boys and their culinary needs and requirements but sometimes mom's need a very special treat too. After all, Mother's Day is this weekend and a very special Happy Mum's Day to all of you!
Tropical Banana Leaf Coconut Fish
Serves 2 adult- (More for me as my teenage boys would not touch this dish with a ten foot pole)
- 2 fillets of white light fish - scales and bones removed (tilapia, orange roughy, cod, whatever your little heart desires, etc)
- 1 can of coconut milk
- 3 Keffir lime leaves (vein removed and broken to release flavors)
- 2 lemon grass stocks (Banged and chopped into 2 inch segments to release flavors and aroma)
- 4-5 Thai Basil leaves whole
- few dashes of fish sauce
- ground white pepper to taste
- few slices of Galangal or ginger
- 2 garlic finely minced (of course is there any other spice!!!!)
- 1-2 bird chillies (seeds removed and sliced thinly-optional for your desired heat level)
- 1 teaspoon of green or yellow curry paste (optional)
- 5 fresh baby corns cut on a diagonal (substitute: canned baby corns)
- handful of chinese garlic chives cut in 2 inch segments (substitute: green onions or regular chives)
- juice of one key lime or ½ regular lime
- 2 large fresh banana leaves (substitution: could also bake fish in a parchment packet but you will not have the nice delicate banana aroma and flavor)- In some countries you can find fresh banana leaves in the freezer section of Asian food stores.
Step 1: Marinate the fish: In a medium flat container or plastic bag combine the following items; fish, coconut milk, keffir lime leaves, lemon grass, basil, fish sauce, white pepper, Galangal, garlic, chillies, curry paste. (I bought a fresh Thai Tom Yum soup packet in the market and it had many of these ingredients all together or you can purchase them separately) Marinate in the refrigerator for at least ½- 1 hour.
Step 2: Preheat oven or Grill (This is completely up to you. I chose to bake at 180 degree's Celsius as I did not want to lose any of the lovely marinade in the coals. However, you can also grill and preheat those charcoal or gas grills)
Step 3: Wash and cut banana leaves to desired size.
Step 4: Place one banana leaf on the counter and place the marinated fish in the center of the leaf. Add a few garlic chives, baby corn and a squeeze of a fresh lime. (If you like some of those lovely miniature Thai eggplant that would be a lovely addition as well.)
Step 5: Wrap the fish in the fresh banana leaf: Start on one end and fold banana leaf over fish. Then fold in the ends on either side and then continue to wrap so the end product is flat. 4 folds only. You can do this however you wish, just one idea. However with this method there was no need to secure.
Step 6: Pop the fish into a slightly greased baking dish and bake for about 10-12 minutes or just until fish is light and flakes easily with fork. Alternatively you can pop the banana wrapped fish directly onto the grill and grill until fish is light and flaky. (Cooking time depends on size of your fillets and type of fish)
Step 7: Serve the fish to your guests inside the banana leaves with a little fresh squeeze of lime. Enjoy!
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Banana Leaf Wrapped Coconut Fish
Ingredients
- 2 large banana leaves
can substitute with aluminum foilMarinate the fish: In a medium flat container or plastic bag combine the following items; fish, coconut milk, keffir lime leaves, lemon grass, basil, fish sauce, white pepper, Galangal, garlic, chillies, curry paste. (I bought a fresh Thai Tom Yum soup packet in the market and it had many of these ingredients all together or you can purchase them separately) Marinate in the refrigerator for at least ½- 1 hour. - 2 fillets cod fish
- 12 oz coconut milk
- 3 Kaffir lime leaves veins removed and broken to release flavor
- 2 stalks lemongrass
(Banged and chopped into 2 inch segments to release flavors and aroma) - 1 teaspoon ginger
grated - 2 cloves garlic
chopped - 5 baby corns
cut in diagonal pieces - 1 teaspoon green curry paste optional
- 1 key lime
- 1 tablespoon fish sauce
Instructions
- Marinate the fish: In a medium flat container or plastic bag combine the following items; fish, coconut milk, kaffir lime leaves, lemon grass, fish sauce, ginger, garlic, curry paste. (I bought a fresh Thai Tom Yum soup packet in the market and it had many of these ingredients all together or you can purchase them separately) Marinate in the refrigerator for at least ½- 1 hour.
- Preheat oven or Grill (This is completely up to you. I chose to bake at 180 degree's Celsius as I did not want to lose any of the lovely marinade in the coals. However, you can also grill and preheat those charcoal or gas grills)
- Wash and cut banana leaves to desired size.
- Place one banana leaf on the counter and place the marinated fish in the center of the leaf. Add a few garlic chives, baby corn and a squeeze of a fresh lime. (If you like some of those lovely miniature Thai eggplant that would be a lovely addition as well.)
- Wrap the fish in the fresh banana leaf: Start on one end and fold banana leaf over fish. Then fold in the ends on either side and then continue to wrap so the end product is flat. 4 folds only. You can do this however you wish, just one idea. However with this method there was no need to secure. You can also use aluminum foil instead.
- Pop the fish into a slightly greased baking dish and bake for about 10-12 minutes or just until fish is light and flakes easily with fork. Alternatively you can pop the banana wrapped fish directly onto the grill and grill until fish is light and flaky. (Cooking time depends on size of your fillets and type of fish)
- Open your fish packet and squeeze on a little fresh lime. Enjoy!
Just A Smidgen says
I hope you had an excellent Mother's Day.. it sure looks like you did! These are so pretty.. you know I love anything with a special little presentation like this!! 😀
kitchenriffs says
I hope you had a swell Mother's Day! Man eating spiders? No thanks. I've never cooked with banana leaves, but have always wanted to. Your recipe looks great. And nice details in the recipe, too. Really good post - thanks so much.
Kathleen Richardson says
I always enlarge your photos, BAM, to get the full impact and see all the details. The banana leaves are gorgeous and seem to be so versatile. I laughed to read that there is at least one dish in your household that the boys won't gobble up. Hope you had a good mother's day. Of course you did--you cooked for you!
pencilkitchen says
You can never ever underestimate the flavour a simple Banana Leaf wrap can give you. Love this!!!
Asmita (@FoodieAsmita) says
Hi Bam,
Happy Mother's Day! That fish wrapped in the leaf looks incredible! I can almost smell the wonderful aroma of the dish.
In India, we make fish wrapped in banana leaf too. We apply a cilantro-chilly paste to it and then steam it. It's light and absolutely delicious!
cityhippyfarmgirl says
Lucky for you, your teens wouldn't touch it! Yum.
Hannah (BitterSweet) says
I've never been able to find banana leaves locally, either- Glad to hear I'm not the only one. It looks like such a fun, exotic sort of dish though, like an escape to a tropical paradise for just one meal. I guess I'll have to just keep on hunting!
Healthy World Cuisine says
I did feel very special eating this dish like I was on a summer paradise in the tropics. Drink in hand with lots of fruit hanging off of it. Yummy exotic flavors. It was the best! Happy banana leaf hunting.
machisan says
Another tempting combo
ceciliag says
I LOVE this dish, it looks so .. TIDY! .. I can;t get the leaves and i am useless at smuggling so i shall just have to look at yours, actually i love the shot of them wrapped so i am going to pop it on my Food For the Eyes pinterest board! c
Healthy World Cuisine says
Thank you Cecilia. It was my first time wrapping them up so I don't how good the effect was but I found it amazing simple to do so I am certain that is why this tradition was started. Take Care, BAM
Geni - Sweet and Crumby says
I would LOVE this if someone would make this fabulous looking banana leaf wrapped dish for me for Mother's Day. I'm afraid the house might burn down though. I love how gorgeous this meal is. I can only imagine the sweetness that leaf imparts. You are such an amazing cook Bam. Happy Mother's Day to you and may your day be filled with happiness and much love. And here's a toast to no more Shakespeare for the moment! 😉
Healthy World Cuisine says
Dear Geni, I will toast to that!
You are so very sweet and I think both of our kids are very lucky to have moms that like to cook. Take Care and hang in there the school year is almost over with. BAM
Jill | Dulce Dough says
How interesting! I can see why you were so happy to get some banana leaves! Have a wonderful Mother's Day!
Healthy World Cuisine says
Happy Mum's Day to you too Jill. Once again I am trying to leave a comment on your site and having difficulties. I wanted to let you know that your thumbprint cookies are so beautiful with the little icing drizzle. Google think just because I live in China I can read traditional Chinese characters. So the saga goes on....
susartandfood says
too pretty to eat - looks more like a gift then a meal and I would guess it's delcious
Healthy World Cuisine says
You are so very sweet but really have to try. It has such a wonderful delicate banana flavor. That customs officer is going to have to just keep looking the other way...
Healthy World Cuisine says
You certainly do not want to cook on your special day this weekend. Happy Mum's Day to you!
cookbooksandpattycakes says
Oh Bam these look delicious! I am so lucky to live in QLD (Australia) where mangoes are plentiful and banana trees grow in many suburban backyards...do you know if it is a specific species of banana plant? I've been wanting to plant some suckers in my own yard but I know there are several varieties. Maybe I'll have to wait a few years for them to mature!
We also have nasty spiders here but none are man-eaters that I know of - eeek!
Happy Mother's Day, I hope you have a lovely day!
Healthy World Cuisine says
That is a very good question but I really have no idea which type is best to plant. I am happy to hear that in the land of Oz you can get access to these kinds of food products. It opens up a whole new culinary world.
Ames says
These look really cute (not the spider though!) and fun to make! Not sure where I would find some banana leaves in Melb but I guess a bit of snooping would find some :). Happy Mother's Day!
Healthy World Cuisine says
Are you living in Melbourne, Sidney? Check in with Martyna @ Wholesome cook, living in Sydney and Cooks Books and Patty Cakes living in QLD Australia who responded and maybe they can give you directions on locations to obtain banana leaves (maybe there is a certain vendor who delivers) Happy Mum's Day to you!