Entree: Palau – Fish Wrapped in Banana Leaves (Palauan-style whole fish marinated with coconut, citrus, and aromatics then steamed or grilled in banana leaves)

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 15 min

Cook 25 min

Additional 30 min

Total 1 hr

Ingredients

2 whole reef fish (snapper, parrotfish, or similar), cleaned and scaled, approx. 1.25 lb (570 g) each (estimate: The stated 1,140 g is gross whole-fish weight. For this estimate, assume about 40% becomes cooked edible flesh after accounting for head, bones, and cooking loss. Snapper is an explicitly selected example, not a change to the named fish options.)
4 large banana leaves, rinsed and trimmed (estimated 200 g total; wrappers, not eaten)
240 ml coconut milk (approximately 240 g)
30 ml lime juice plus 5 ml lime zest (approximately 35 g total)
9 g garlic, minced
12 g fresh ginger, minced
100 g onion, thinly sliced
20 g green onions, sliced
1 small hot pepper, seeded and thinly sliced (optional; estimate 10 g), using scotch bonnet as the catalog example
15 ml fish sauce (approximately 18 g); selected from the stated alternatives
5 g salt
30 ml coconut oil (approximately 28 g); selected from the stated alternatives
15 g fresh cilantro, chopped; selected from the stated alternatives
Kitchen twine or banana-leaf strips for tying, as needed (not eaten)

Instructions

1. Rinse the cleaned fish and pat dry. Make 2–3 diagonal slashes on each side of each fish.
2. In a bowl, combine the coconut milk, lime juice and zest, garlic, ginger, fish sauce, salt, and coconut oil. Stir, then add the sliced onion, green onions, and optional hot pepper.
3. Rub some marinade into the slashes and cavities of the fish. Spoon the remaining marinade and aromatics over them. Cover and marinate in the refrigerator for 20–30 minutes.
4. Warm the banana leaves briefly over low heat or an open flame until pliable. Place each fish on a leaf, spoon some marinade and aromatics over it, and sprinkle with cilantro. Fold the leaf snugly around each fish and secure with twine or banana-leaf strips.
5. To steam, arrange the wrapped fish in a steamer over simmering water, cover, and steam for 18–25 minutes, until the flesh flakes easily. Alternatively, oil the outside of the packages and grill over medium heat for 10–12 minutes per side, until cooked through.
6. Carefully unwrap the fish, taking care with hot steam. Serve with steamed taro or rice and lime wedges.