Vietnamese Coconut and Coriander Fish Baked in Banana Leaf

Vietnamese Coconut and Coriander Fish Baked in Banana Leaf

Recipe only

This Vietnamese coconut and coriander fish baked in banana leaf is a classic Southeast Asian dish. The fish should be white and firm when buying, and boneless. The gentle flavors let the fish be, and the banana leaf keeps the fish moist when cooking, so do not over cook because the fish is being cooked with steam which gets very hot.

INGREDIENTS

4 thick firm, fish fillets (meaty size)

4 pieces of banana leaf, twice the size of the fish fillet, blanched in hot water very quickly

100 ml white vinegar

2 tablespoons vegetable oil

Coconut and Coriander Paste;

1 teaspoon fresh, peeled ginger, chopped very finely

1 teaspoon garlic, chopped very finely

1/2 cup desiccated coconut

2 green chilies 1 teaspoon ground cumin

juice of 2 Asian limes

1/2 cup coriander leaves

1 teaspoon sea salt

METHOD

1. Preheat an oven to 180 C or a BBQ that is not not hot.

2. Make the paste; Blend the ginger, garlic, coconut, chilies, cumin, lime juice, coriander and salt in a food processor until a smooth pate is formed.

3. Coat the fish fillets all over and gently rub in the paste. Place each fillet in the center of the banana leaf and wrap up in a parcel. 

4. Mix together the vinegar and oil in a shallow baking dish or tray, the place the fish parcels, folded side down.

5. Cook in the oven or on a BBQ for no more than 15 minutes. Remember the fish will keep cooking once it is out of the oven or off the BBQ if you let it rest. Unwrap the fish parcel to check that it is ready, moist and soft to the touch when pressed. Serve with Asian greens or vegetables.