Name: Fragrant Coconut Fish in Banana Leaves
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: ¼ cup (65 ml) coconut milk; ½ teaspoon palm or brown sugar; ½ teaspoon ground turmeric; 1 lb (500 g) skinless sea bass, flounder or tilapia fillets, cut into 2 in (5 cm) pieces; Salt and black pepper; Hot water; 8 banana leaves (see tips, at left); 3 kaffir lime leaves, finely sliced (optional); 8 toothpicks; 2 cloves garlic, smashed; 4 tablespoons minced lemongrass; 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; 1 small shallot; ½ cup (10 g) coarsely chopped fresh basil; 1 tablespoon minced galangal or fresh ginger; 2 teaspoons ground coriander; 2 tablespoons fish sauce (nam pla); 1 tablespoon freshly squeezed lime juice; Lime wedges

Preparation info

Serves
4
as part of a multi-course meal

Difficulty
Easy
Ready in
50 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

I ask my friend, Stacy, to come cook this dish with me because she’s so meticulous about wrapping birthday presents, plus she’s an amazing cook. Although it may seem intimidating to make this dish, it’s not hard at all. You can use foil or parchment paper if you don’t have banana leaves although they make the most beautiful presentation. Slathered in fragrant coconut sauce, this fish is amazingly tender, super healthy and will impress your guests.