Thai Baked Fish in Banana Leaf Recipe

Thai Baked Fish in Banana Leaf Recipe

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 17 mins
Total: 37 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
395 Calories
16g Fat
23g Carbs
42g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 395
% Daily Value*
Total Fat 16g 21%
Saturated Fat 13g 65%
Cholesterol 149mg 50%
Sodium 1164mg 51%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 14%
Total Sugars 9g
Protein 42g
Vitamin C 40mg 201%
Calcium 121mg 9%
Iron 6mg 35%
Potassium 1463mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You'll love this tender and wonderful-tasting Thai baked fish. Slathered in a fragrant coconut sauce, the fillet is then wrapped in banana leaves (or tin foil/parchment paper) and baked in the oven.​

Coconut rice makes an excellent optional accompaniment, or serve with ​plain rice or potatoes. Nearly any type of fish will work in this recipe, including salmon, red snapper, cod, tilapia, sole, and others. This is an easy and healthy fish recipe that's also fun to make and the taste is truly gourmet.

Ingredients

For the Coconut Marinade/Sauce:

  • 1 shallot

  • 2 cloves garlic

  • 1 piece galangal

  • 2 teaspoons ground coriander

  • Handful basil leaves

  • 2 tablespoons fish sauce

  • 1/2 can coconut milk

  • 2 makrut lime leaves or 1 teaspoon lime zest

  • 1 red chili, sliced, or 1/4 to 1/2 teaspoon dried crushed

  • 1 teaspoons chili powder

  • 1/2 lime, juiced

For the Fish:

  • 2 to 3 fillets (salmon, red snapper, cod, or other fish)

  • 1 package banana leaves

Steps to Make It

Make the Coconut Marinade/Sauce

  1. Gather the ingredients.

    Coconut Marinade/Sauce ingredients

    The Spruce / Diana Chistruga

  2. Place shallot, garlic, galangal, coriander, basil, fish sauce, coconut milk, makrut lime leaves, sliced red chili, chili powder, and lime juice in a food processor or blender.

    shallot, garlic, galangal, coriander, basil, fish sauce, coconut milk, makrut lime leaves, sliced red chili, chili powder, and lime juice in a blender

    The Spruce / Diana Chistruga

  3. Process until well combined.

    Coconut Marinade/Sauce in a blender

    The Spruce / Diana Chistruga

Marinate and Bake the Fish

  1. Place fish fillets in a large bowl and add 1/2 the marinade. Reserve rest for later.

    fish and marinade in a bowl

    The Spruce / Diana Chistruga

  2. Slather coconut marinade over both sides of fish, then let sit in refrigerator for 10 to 15 minutes. 

    fish and marinade in a bowl

    The Spruce / Diana Chistruga

  3. When fish is done marinating, spread a banana leaf approximately 1 foot square on a working surface (you will have to cut leaf) or equivalent size of parchment paper or foil. Place one fillet in center of leaf/paper/foil.

    fish with marinade on a banana leaf

    The Spruce / Diana Chistruga

  4. Fold both sides of wrapping material over fish, then fold both ends to create a square "packet." Turn seam-side down to keep sides from opening (unless using foil, which will stay by itself). Do same for other fillets.

    fish wrapped with banana leafs

    The Spruce / Diana Chistruga

  5. Place packets in a glass casserole dish or pie plate (to catch the drippings in case packets leak) and bake for 15 minutes at 350 F, or longer depending on thickness of fillets.

    fish wrapped with banana leaves in a baking dish

    The Spruce / Diana Chistruga

  6. After 15 minutes, open one of the packets. Insert a fork into center of fillet and gently pull back. If inside flesh is opaque and no longer transparent, fish is cooked. If not, return to oven for another 5 to 10 minutes.

    fish baked in a banana leaves in a baking dish

    The Spruce / Diana Chistruga

Serve the Fish

  1. Warm up reserved curry sauce/marinade over low heat.

    curry sauce/marinade in a saucepan

    The Spruce / Diana Chistruga

  2. To serve fish, scoop several spoonfuls of white rice onto side of the fish (right on the banana leaf, if using). Spoon some coconut sauce (marinade) over fish, then add a sprinkling of basil and/or coriander leaves.

    curry sauce/marinade on top of the fish and rice in on a banana leaf, on a plate

    The Spruce / Diana Chistruga

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