|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 13g||65%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 4g||14%|
|Total Sugars 9g|
|Vitamin C 40mg||201%|
|*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.|
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.
For the Coconut Marinade/Sauce:
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
Make the Coconut Marinade/Sauce
Gather the ingredients.
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.
Process until well combined.
Marinate and Bake the Fish
Place fish fillets in a large bowl and add 1/2 the marinade. Reserve rest for later.
Slather coconut marinade over both sides of fish, then let sit in refrigerator for 10 to 15 minutes.
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.
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.
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.
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.
Serve the Fish
Warm up reserved curry sauce/marinade over low heat.
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.