|Nutritional Guidelines (per serving)|
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:
- 1 shallot
- 2 garlic cloves
- 1 piece galangal (thumb-size or ginger sliced)
- 2 teaspoon coriander (ground)
- 1 handful of basil (leaves)
- 2 tablespoons fish sauce
- 1/2 can coconut milk (good-quality)
- 2 lime leaves (kaffir, central vein removed and snipped into slivers with scissors, or 1 teaspoon lime zest)
- 1 chili (fresh red sliced, or 1/4 to 1/2 teaspoon dried crushed)
- 1 teaspoons chili (powder)
- 1/2 lime juice
- For the Fish:
- 2 to 3 salmon (fillets, red snapper, cod, or other fish, preferably fresh, but frozen will work too)
- 1 package banana leaves (if frozen, thaw for at least 1/2 hour or 2 to 4 sheets parchment paper, or tin foil)
Make the Coconut Marinade/Sauce
In a food processor or blender, place shallot, garlic, galangal, coriander, basil, fish sauce, coconut milk, kaffir lime leaves, sliced red chili, chili powder, and lime juice.
Process until well combined.
Marinate and Bake the Fish
Place fish fillets in a large bowl and add 1/2 the marinade. Reserve the rest for later.
Slather the coconut marinade over both sides of the fish, then let it sit in the refrigerator 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 the leaf) or the equivalent size of parchment paper or tin foil. Place one fillet in the center of the leaf/paper/foil.
Fold both sides of the wrapping material over the fish, then fold both ends to create a square "packet." Turn it seam-side down to keep sides from opening (unless using foil, which will stay by itself). Do the same for the 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 the thickness of the fillets.
After 15 minutes, open one of the packets. Insert a fork into the center of the fillet or steak (the thickest part) and gently pull back. If inside flesh is opaque and no longer transparent, the fish is cooked. If not, return to oven for another 5 to 10 minutes.
Serve the Fish
Over low heat, warm up the reserved curry sauce/marinade.
To serve the fish, scoop several spoonfuls of white rice onto the side of the fish (right on the banana leaf, if using). Spoon some coconut sauce (marinade) over the fish, then add a sprinkling of basil and/or coriander leaves.
Serve with easy Thai coconut rice and a chilled white or blush wine or a cold lager.