Entree: Palau – Fish Wrapped in Banana Leaves (Palauan-style whole fish marinated with coconut, citrus, and aromatics then steamed or grilled in banana leaves)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 30 min

Total 1 hr

Ingredients

- 2 whole reef fish (snapper, parrotfish, or similar), cleaned and scaled, approx. 1.25 lb (570 g) each
- 4 large banana leaves, rinsed and trimmed to fit
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) lime juice (from about 1–2 limes) plus 1 tsp (5 ml) lime zest
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) fresh ginger, minced (about 12 g)
- 1 small onion, thinly sliced (about 3.5 oz / 100 g)
- 2 green onions, sliced (about 20 g)
- 1 small hot pepper (scotch bonnet or local pepper), seeded and thinly sliced (optional)
- 1 tbsp (15 ml) fish sauce or soy sauce
- 1 tsp (5 ml) salt, or to taste
- 2 tbsp (30 ml) coconut oil or neutral vegetable oil
- 1/4 cup (15 g) fresh cilantro or culantro, chopped
- Kitchen twine or thin strips of banana leaf for tying (if steaming)

Instructions

1. Rinse the cleaned fish and pat dry. Make 2–3 diagonal slashes in each side of the fish to help flavors penetrate.
2. In a bowl combine coconut milk, lime juice and zest, minced garlic, minced ginger, fish sauce, salt, and oil. Stir to emulsify. Place sliced onions, green onions, and optional hot pepper into the marinade.
3. Rub some marinade into the slashes and cavity of each fish and spoon remaining marinade and aromatics over them. Let marinate 20–30 minutes refrigerated (longer for deeper flavor up to 1 hour).
4. Warm the banana leaves briefly over low heat or an open flame to make them pliable. Place each fish on a banana leaf, spoon some of the marinade and aromatics over the top, sprinkle with chopped cilantro, then fold the leaf snugly around the fish and secure with kitchen twine or a strip of banana leaf.
5. To steam: arrange wrapped fish in a steamer basket over simmering water, cover, and steam 18–25 minutes depending on fish size until flesh flakes easily with a fork. To grill: oil the outside of the wrapped packages and grill over medium heat 10–12 minutes per side until cooked through and fragrant.
6. Carefully unwrap the banana leaves at the table or on a platter, being mindful of hot steam. Serve the fish with steamed taro or rice and extra lime wedges.