| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 330 | 10g | 5g | 10g |
| sugars | fibre | protein | salt |
| 2g | 3g | 49g | 0.6g |
Why I Love Indonesian Steamed Fish in Banana Leaves
One of my all-time favorite dishes, the Indonesian classic, Steamed Fish in Banana Leaves, marries the exquisite flavors of the sea with a vibrant array of spices that delight the palate. The dish makes use of firm white fish fillets—snapper is my go-to choice—nestled inside large aromatic banana leaves, with the accompaniment of a melody of spices and a generous serving of coconut milk. There is something mesmeric about this culinary delight that has captivated my heart.
The Melange of Flavors
What hooks me in deeply every time I prepare this recipe is the brilliant and diverse blend of flavors. This is where I see a parallel with my own life, influenced by the comforting warmth of Southern cooking from Atlanta and the intrinsic spice of my parents’ West African dishes. The chorus of red chilies, ginger, and turmeric powder fused with garlic, salt, and the zing of lemongrass creates a taste symphony. But the showstopper is the coconut milk, which brings in the creamy sweetness that perfectly rounds off the heat and tang, not unlike the way sweet and spicy mesh in the African Fish recipes by Jamie Oliver.
Sealed with Love in Banana Leaves
I can’t talk about this dish without mentioning the banana leaves it’s tucked into. The leaves serve a dual purpose: they are not just a vessel to hold and serve the fish, but also enhance the flavor. Much like a well-executed Afro-Southern fusion where neither components overshadow the other, the banana leaves impart a subtle earthy aroma to the fish without being overpowering. Every time I unfold these leaves, it’s like revealing a delectable secret, released with the gentle curls of steam.
Finally, you drizzle the finished dish with lime juice, sweet soy sauce and fish sauce, which add layers of complexity to the taste profile. It’s a wonderful balance of spicy, sweet, tart and umami, indicative of the richness of Indonesian cuisine.
A few years ago, my partner and I traveled to Indonesia, an experience that has had a lasting impact on my cooking style. Much like this recipe of Steamed Fish in Banana Leaves, Indonesian cuisine delectably bridges complexity and comfort. It’s a constant reminder of my own culinary journey as I keep experimenting with flavors and ingredients from different parts of the world at my Atlanta home.
What You’ll Need
- 6 (6-ounces each) firm white fish fillets, such as snapper
- 6 large banana leaves
- 3 red chilies, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of grated fresh ginger
- 3 lemongrass stalks, finely chopped
- 1 large tomato, diced
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 tablespoon of coconut oil
- 2 cups of coconut milk
- 3 tablespoons of lime juice
- 3 tablespoons of sweet soy sauce
- 3 teaspoons of fish sauce
- Six 12-inch lengths of kitchen twine
Method
Step One
Begin by preparing your banana leaves. These will be used to wrap the fish for steaming, so you’ll want to ensure they’re clean and dry. If the leaves are too stiff or brittle, you can quickly pass them over a low flame to make them more pliable.
Step Two
Next, prepare your fish fillets. Rinse them under cold water and pat them dry using a paper towel. Once they’re dry, season both sides of the fillets with salt.
Step Three
Now start preparing your sauce. In a medium-sized pot, heat up the coconut oil before sautéing the red chilies, garlic, ginger, and lemongrass. Cook until they are fragrant and slightly caramelized. Then, add the diced tomato, turmeric powder, and a pinch of salt, and continue to cook until the tomatoes have softened.
Step Four
At this point, add in the coconut milk, lime juice, sweet soy sauce, and fish sauce. Bring the mixture to a low simmer and let it bubble gently for about 10 minutes. This will allow all the flavors to meld together. Taste and adjust the seasoning as necessary.
Step Five
Once your sauce is ready, it’s time to assemble the parcels. Lay out a banana leaf and place a fish fillet in the center. Spoon over some of your prepared sauce, ensuring the fish is well coated. Then, fold up the sides of the leaf to create a parcel. Secure each parcel with a piece of kitchen twine.
Step Six
Now, steam your fish parcels. Arrange them in a steamer basket over a pot of simmering water. Cover and steam for about 15 to 20 minutes, until the fish is cooked through.
Step Seven
Finally, carefully remove the fish from the steamer and let it rest for a few minutes before serving. Cut open the banana leaves at the table for a dramatic presentation, releasing the aromatic steam right away. Enjoy your delicious and flavorful Steamed Fish in Banana Leaves!
