Fish steamed in banana leaves

Ingredients 9
Servings 1
Minutes 30 minutes


Serving Change
  • 800
    firm white fish fillets, skinned
  • a few shrimps (optional)
  • 8
    banana leaves
  • 250
    toasted desiccated coconut
  • 2
    cloves garlic, crushed
  • 5
    chilli powder
  • 2
  • 90
    thick coconut milk (see tips)
  • salt and milled black pepper


30 minutes
Cut fish into 8 neat portions and season. If using shrimps, divide them between fish portions. Mash toasted coconut, garlic, chilli, turmeric and coconut milk into a thick paste, adding extra water if too dry. Put a small spoonful of mixture on each banana leaf, place a piece of fish on top and then a few shrimps. Spread remaining coconut paste thickly over top and wrap into parcels. Steam fish parcels for 20 to 30 minutes in a bamboo steamer placed in a wok; in a metal steamer; or on a cake rack placed in a wok and covered. Check fish to see if done. If using a bamboo steamer, switch the different levels around halfway through. Let each person unwrap their own parcels.

Read more on: steam  |  fish/seafood


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