Low Sodium Banana Leaf Wrapped Coconut Fish

Discover the delicate flavors of this Low Sodium Banana Leaf Wrapped Coconut Fish, a sensory delight that combines health-conscious cooking with tropical flair. Succulent fish fillets, such as tilapia or cod, are marinated in a fragrant blend of creamy coconut milk, fresh ginger, garlic, tangy lime juice, and vibrant herbs like cilantro and lemongrass. Wrapped in fresh banana leaves and grilled to perfection, the fish absorbs the natural, smoky aroma of the leaves while staying moist and tender. With a light kick from red chili and a hint of black pepper, this recipe is perfect for those seeking a lower-sodium option without sacrificing bold, exotic flavors. Serve these aromatic parcels straight from the leaf for an authentic and visually striking presentation your guests will love. Perfect for outdoor grilling or an easy stovetop skillet meal, this dish is the perfect balance of healthy, flavorful, and uniquely tropical.

Nutriscore Rating: 81/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces fish fillets (such as tilapia or cod)
• 4 sheets fresh banana leaves
• 1 cup coconut milk
• 1 inch piece, grated ginger
• 3 minced garlic cloves
• 2 finely chopped lemongrass stalks
• 2 tablespoons lime juice
• 0.25 cup, chopped fresh cilantro
• 2 finely sliced spring onions
• 1 thinly sliced red chili
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the fish fillets under cold water and pat dry with paper towels.

Step 2

In a medium-sized mixing bowl, combine coconut milk, grated ginger, minced garlic, chopped lemongrass, lime juice, chopped cilantro, sliced spring onions, sliced red chili, and black pepper. Mix well to form a marinade.

Step 3

Place the fish fillets in the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, allowing the flavors to infuse.

Step 4

Meanwhile, prepare the banana leaves by rinsing them under hot water to make them pliable. Pat dry with a kitchen towel.

Step 5

Take the marinated fish out of the fridge and let it sit at room temperature for 5 minutes.

Step 6

Place a banana leaf sheet on a flat surface. Position a fish fillet in the center of the leaf, along with a couple of spoonfuls of the marinade.

Step 7

Fold the banana leaf over the fish to create a parcel. Secure the parcel with kitchen twine or toothpicks.

Step 8

Repeat the wrapping process with the remaining fish fillets and banana leaves.

Step 9

Preheat a grill or a large skillet over medium heat.

Step 10

Cook the banana leaf parcels on the preheated grill or skillet for 8-10 minutes on each side, until the fish is cooked through and flakes easily with a fork.

Step 11

Serve the banana leaf wrapped coconut fish hot, straight from the leaf, to retain the aromatic flavors.

Nutrition Facts

Serving size	(1163.7g)

Amount per serving	% Daily Value*
Calories	678.1

Total Fat 7.6g	0%
Saturated Fat 2.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 200mg	0%
Sodium 293.4mg	0%
Total Carbohydrate 73.7g	0%
Dietary Fiber 3.8g	0%
Total Sugars 20.5g
Protein 88.8g	0%

Vitamin D 464IU	0%
Calcium 251.3mg	0%
Iron 14.4mg	0%
Potassium 3194.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 9.5%

Protein: 49.4%

Carbs: 41.0%