laotian

Steamed Fish in Banana Leaf with Dill and Lemongrass

Name: Steamed Fish in Banana Leaf with Dill and Lemongrass
Yield: 1 serving
Cuisine: laotian
Ingredients: 145 g white fish fillet (cod or tilapia); 145 g coconut milk; 137 g steamed jasmine rice; 0.81 g banana leaf (or parchment paper); 12 g fresh dill, chopped; 8 g lemongrass, thinly sliced; 15 g red curry paste; 8 g fish sauce; 8 g lime juice

This simmered dish pairs white fish fillet with steamed jasmine rice, banana leaf and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

38 g Protein

48 g Carbohydrates

35 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

145g white fish fillet (cod or tilapia) 145 kcal
145g coconut milk 286 kcal
137g steamed jasmine rice 178 kcal
1g banana leaf (or parchment paper) 1 kcal
12g fresh dill, chopped 4 kcal
8g lemongrass, thinly sliced 3 kcal
15g red curry paste 27 kcal
8g fish sauce 3 kcal
8g lime juice 2 kcal

Cooking instructions

banana leaf (or parchment paper)
If using fresh banana leaf, briefly pass it over a gas flame or rinse with hot water to soften; cut a piece about 12x12 inches.
coconut milklemongrassred curry pastefish saucelime juice
In a bowl, mix coconut milk, red curry paste, fish sauce, and lime juice until smooth. Stir in sliced lemongrass.
banana leaf (or parchment paper)fresh dillfish sauce
Place fish on the banana leaf. Spoon the sauce over the fish and top with dill.
banana leaf (or parchment paper)
Fold the banana leaf into a tight parcel and secure with toothpicks or kitchen twine.
Steam over simmering water for 12 to 15 minutes, until the fish flakes easily.
steamed jasmine ricefish sauce
Carefully open the parcel (hot steam). Serve immediately with steamed rice to soak up the sauce.