Entree: New Caledonia – Northern Culinary Region – Fish in Banana Leaves (Fish steamed in banana leaves with coconut milk and island herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) lime juice, fresh
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) coconut oil or vegetable oil
- 2 small shallots, about 2 oz (60 g), thinly sliced
- 1 stalk lemongrass, white part only, finely chopped, about 1 oz (30 g)
- 1 tbsp (15 ml) grated fresh ginger
- 1 small red chili, about 5 g, thinly sliced (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (4 g) brown sugar
- 4 banana leaves, trimmed to ~12 x 12 in (30 x 30 cm) squares
- 1/4 cup (15 g) fresh cilantro leaves for garnish

Instructions

1. Preheat oven to 375°F (190°C) if baking; alternatively prepare a steamer large enough for parcels.
2. In a bowl whisk together coconut milk, lime juice, fish sauce, coconut oil, grated ginger, brown sugar, salt, and pepper until combined.
3. Stir in sliced shallots, chopped lemongrass, and sliced chili. Taste and adjust salt or lime as needed.
4. Pat fish fillets dry and place each fillet on the center of a banana leaf square. Spoon an equal portion of the coconut-herb mixture over each fillet.
5. Fold the banana leaf over the fish to make a sealed parcel and tie with kitchen twine or secure with toothpicks. If the leaves crack, overlap two pieces.
6. To steam: place parcels in a steamer basket over simmering water and steam for 12–15 minutes until fish is opaque and flakes easily. To bake: place parcels on a baking sheet and bake 12–15 minutes.
7. Remove parcels, open carefully to avoid steam burns, and garnish with fresh cilantro. Serve hot with steamed rice or cassava.