Whole fish marinated in lime and spices, then steamed in banana leaves with coconut milk and fresh herbs.
This is island cooking distilled to its essence: a whole fresh fish from Solomon seas, marinated in lime and island spices, then wrapped in banana leaves with fresh herbs and a touch of coconut milk, and steamed until the flesh is tender and fragrant. Opening the packet releases an aromatic cloud that announces the catch's quality.
Serves 2
Rub fish inside and out with lime juice and salt. Let sit 15 minutes.
Place fish on banana leaves. Layer onion slices and cilantro inside the cavity and on top.
Drizzle coconut milk over the fish. Fold banana leaves to seal, creating a packet.
Place on a steaming rack over boiling water. Steam 25–30 minutes until fish is cooked through.
The banana leaf imparts a subtle, wonderful flavor — don't skip it.
Don't overcook or the fish will dry out.
Fresh fish is essential for this dish.
Add sliced ginger to the packet
Include fresh lemongrass for aroma
Use multiple small fish instead of one large
Best served immediately. Leftovers keep 1 day.
Banana leaf cooking is fundamental to Pacific island traditions, reflecting the ingredients and techniques of the region.
Yes, though banana leaves add authentic flavor and aroma.
Increase steaming time to 35–40 minutes and ensure the packet is tightly sealed.
Per serving · 2 servings total
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