Entree: Micronesia – Northern Culinary Region – Fish Wrapped in Banana Leaves (Whole fish steamed in banana leaves with coconut milk and island aromatics)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Additional 10 min

Total 45 min

Ingredients

- 4 whole reef fish, cleaned and scaled, approx. 10 oz (280 g) each
- 8 large banana leaves, cleaned and trimmed
- 1 1/2 cups (360 ml) coconut milk
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) coconut oil or neutral oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 4 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, thinly sliced
- 1 tbsp (6 g) fresh turmeric, thinly sliced or grated (or 1 tsp / 2 g ground turmeric)
- 2 small hot peppers, sliced (optional)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro or culantro for garnish
- 2 limes, cut into wedges for serving

Instructions

1. Rinse the cleaned fish and pat dry. Make 2–3 diagonal slashes on each side of the fish to allow flavors to penetrate; season inside and out with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper.
2. In a small saucepan, warm the coconut oil over medium heat; sauté the onion, garlic, ginger, and turmeric until softened and aromatic, about 3–4 minutes. Remove from heat and stir in the coconut milk and lime juice.
3. Prepare banana leaf parcels: soften each leaf over an open flame or in a hot skillet so it becomes pliable. Lay a leaf flat, spoon a few tablespoons of the coconut mixture in the center, place a fish on top, then spoon more coconut mixture over the fish and add a few slices of hot pepper if using.
4. Fold the banana leaf around the fish securely, tucking ends underneath to form a sealed parcel. Repeat with remaining fish and leaves.
5. Arrange parcels in a large steamer basket or on a rimmed baking sheet. To steam: steam over simmering water for 18–25 minutes until the fish flakes easily. To bake: place parcels in a 400°F (200°C) oven for 20–25 minutes.
6. Carefully open parcels (steam will be hot), garnish with chopped cilantro or culantro, and serve each fish with lime wedges and steamed breadfruit, rice, or cassava as preferred.