Entree: New Caledonia – Southern Culinary Region – Fish in Banana Leaves (Fish fillets marinated in coconut, herbs, and spices then wrapped and steamed or grilled in banana leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 white fish fillets, approx. 6 oz (170 g) each (firm local white fish such as snapper or mahi-mahi)
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) light soy sauce or fish sauce
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) fresh ginger, grated
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 small shallot, thinly sliced
- 1 tsp (2 g) ground turmeric or 1 tbsp (6 g) fresh turmeric, grated
- 1 small fresh red chili, thinly sliced (optional)
- 1 tsp (6 g) fine sea salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (8 g) chopped fresh cilantro or coriander leaves
- 4 banana leaves, cleaned and softened over a flame or in hot water
- Kitchen twine or toothpicks for sealing

Show original ingredient measurements

- 4 white fish fillets, approx. 6 oz (170 g) each (firm local white fish such as snapper or mahi-mahi)
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) light soy sauce or fish sauce
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) fresh ginger, grated
- 3 cloves garlic, minced (about 9 g)
- 1 small shallot, thinly sliced
- 1 tsp (2 g) ground turmeric or 1 tbsp (6 g) fresh turmeric, grated
- 1 small fresh red chili, thinly sliced (optional)
- 1 tsp (6 g) fine sea salt
- 1/2 tsp (1 g) black pepper
- 2 tbsp (8 g) chopped fresh cilantro or coriander leaves
- 4 banana leaves, cleaned and softened over a flame or in hot water
- Kitchen twine or toothpicks for sealing

Instructions

1. Combine coconut milk, lime juice, soy or fish sauce, vegetable oil, grated ginger, minced garlic, sliced shallot, turmeric, sliced chili, salt, and pepper in a bowl to make the marinade.
2. Pat fish fillets dry and place in the marinade, ensuring each piece is coated; marinate 20–30 minutes in the refrigerator.
3. Meanwhile soften banana leaves by passing briefly over an open flame or dipping in hot water until pliable; cut into pieces large enough to wrap each fillet.
4. Place one marinated fillet on the center of each banana leaf, spoon some of the marinade and a little chopped cilantro over the fish, then fold the leaf tightly around the fish and secure with twine or toothpicks.
5. Preheat a grill to medium heat (or an oven to 375°F / 190°C). Grill packets over indirect heat for 12–18 minutes until fish flakes easily, or bake on a sheet pan for 15–20 minutes.
6. Carefully open the banana leaf packets (watch for steam), garnish with additional cilantro and serve hot with steamed rice or root vegetables.