Entree: Micronesia – National Cuisine – Fish Wrapped in Banana Leaves (Whole or filleted fish seasoned with aromatics and steamed or grilled inside banana leaves to lock in moisture and flavor)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 whole reef fish, about 1 lb (450 g) each, scaled, gutted, and cleaned (such as snapper)
- 4-6 banana leaves, large enough to wrap each fish
- 3 tbsp (45 ml) coconut oil or neutral oil
- 1/2 cup (120 ml) coconut milk
- 1 medium onion, thinly sliced, about 4 oz (110 g)
- 4 cloves garlic, crushed (approx. 0.7 oz / 20 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 scallions, sliced (about 1 oz / 30 g)
- 2 limes, juiced (about 2 tbsp / 30 ml)
- 1 tsp (6 g) sea salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 small hot chile, sliced (optional)
- 2 tbsp (30 ml) fresh cilantro or local herb, chopped (optional)
- Kitchen twine or toothpicks for securing packets

Instructions

1. Rinse fish and pat dry; make 2-3 diagonal slashes on each side of the fish to allow flavors to penetrate.
2. In a bowl combine coconut milk, coconut oil, lime juice, garlic, ginger, salt, and pepper to make a marinade.
3. Rub marinade over and inside each fish, and stuff cavity with a few onion slices, scallions, and a few cilantro sprigs and chile if using.
4. Warm banana leaves briefly over a low flame or in hot water until pliable; cut to size and lay two leaves overlapping per fish.
5. Place each marinated fish on its prepared banana leaves, top with remaining onion slices and a drizzle of any leftover marinade, then wrap the leaves around the fish and secure with kitchen twine or toothpicks.
6. To steam: place packets in a steamer basket over simmering water and steam 18–25 minutes, depending on fish size, until flesh flakes easily. To grill: oil grill grates and grill packets over medium heat 10–12 minutes per side, turning carefully, until cooked through.
7. Carefully unwrap and serve hot with extra lime wedges and steamed taro, rice, or local starches.