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Author:
Kevin Curry
Steamed Coconut Fish & Jasmine Rice Meal Prep (in Parchment or Banana Leaves)
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Nutrition per serving
Steamed Coconut Fish & Jasmine Rice Meal Prep (in Parchment or Banana Leaves)
Ingredients
Substitution
Note
- four 6 oz white fish fillets, I used mahi mahi and halibut
- 2 large banana leaves (or 4 sheets parchment)
- Marinade/Sauce
- 1 shallot OR 1/4 cup red onion
- 1 inch (or 1/4 cup) ginger, chopped into pieces
- 1 lemon grass stalk, peeled and chopped into pieces
- 1 turmeric root, chopped
- 1 teaspoon coriander
- 1/2 (red) jalapeño, seeds removed and chopped
- zest from 1 lime
- Juice from 1/2 lime
- 1/4 cup basil
- 1/2 can light coconut milk
- 2 cups cooked jasmine rice (or your choice of grain)
- 1 lemon, slices
- Garnish
- Basil, thinly sliced
- Diced (red) jalapeño
Steps
Step 1
Set oven to 400F.
Step 2
Add ingredients for marinade to a blender or food processor and process until smooth – season to taste with sea salt & pepper.
Step 3
Add the fish to a bowl and pour half of the marinade over the fish and marinate (in the fridge) for 15 – 20 minutes.
Step 4
If you use banana leaves, place them in a sink and add boiling water to soak them for 15 – 20 minutes to soften.
Step 5
Once they are foldable, cut off the tough, fibrous lining at the top of the banana leaf. Add a 1/2 cup of cooked rice on top of the banana leaf, add 2 lemon slices on top of the rice, then the fish and then a 1 – 2 more spoon fulls of the marinade/sauce. Fold in the sides and secure with cooking twine or the lining from the banana leaf.
Step 6
Alternatively, tear off a large sheet of parchment paper, about 16.5”x22” then fold in half. Trim the edges and make them round so that when you unfold it, it resembles a heart. Open up the parchment and in the center along the crease, add a 1/2 cup of cooked rice on top of the banana leaf, add 2 lemon slices on top of the rice, then the fish and then a 1 – 2 more spoonfuls of the marinade/sauce. Fold the parchment closed, then roll the edges closed along side the rounded edges so that it is sealed.
Step 7
Place the wrapped fish and rice on a baking sheet and bake for 15 – 20 minutes at 400F/204C.
Step 8
When you’re ready to enjoy, unwrap, garnish and enjoy!
Want more Meal Prep recipes?
Spicy Korean Ground Turkey Recipe
Steamed Coconut Fish & Jasmine Rice Meal Prep (in Parchment or Banana Leaves)
Kevin Curry
INGREDIENTS
- four 6 oz white fish fillets, I used mahi mahi and halibut
- 2 large banana leaves (or 4 sheets parchment)
- Marinade/Sauce
- 1 shallot OR 1/4 cup red onion
- 1 inch (or 1/4 cup) ginger, chopped into pieces
- 1 lemon grass stalk, peeled and chopped into pieces
- 1 turmeric root, chopped
- 1 teaspoon coriander
- 1/2 (red) jalapeño, seeds removed and chopped
- zest from 1 lime
- Juice from 1/2 lime
- 1/4 cup basil
- 1/2 can light coconut milk
- 2 cups cooked jasmine rice (or your choice of grain)
- 1 lemon, slices
- Garnish
- Basil, thinly sliced
- Diced (red) jalapeño
INSTRUCTIONS
-
Set oven to 400F.
-
Add ingredients for marinade to a blender or food processor and process until smooth – season to taste with sea salt & pepper.
-
Add the fish to a bowl and pour half of the marinade over the fish and marinate (in the fridge) for 15 – 20 minutes.
-
If you use banana leaves, place them in a sink and add boiling water to soak them for 15 – 20 minutes to soften.
-
Once they are foldable, cut off the tough, fibrous lining at the top of the banana leaf. Add a 1/2 cup of cooked rice on top of the banana leaf, add 2 lemon slices on top of the rice, then the fish and then a 1 – 2 more spoon fulls of the marinade/sauce. Fold in the sides and secure with cooking twine or the lining from the banana leaf.
-
Alternatively, tear off a large sheet of parchment paper, about 16.5”x22” then fold in half. Trim the edges and make them round so that when you unfold it, it resembles a heart. Open up the parchment and in the center along the crease, add a 1/2 cup of cooked rice on top of the banana leaf, add 2 lemon slices on top of the rice, then the fish and then a 1 – 2 more spoonfuls of the marinade/sauce. Fold the parchment closed, then roll the edges closed along side the rounded edges so that it is sealed.
-
Place the wrapped fish and rice on a baking sheet and bake for 15 – 20 minutes at 400F/204C.
-
When you’re ready to enjoy, unwrap, garnish and enjoy!
