laotian

Banana Leaf Steamed Fish with Basil and Spring Onion

Name: Banana Leaf Steamed Fish with Basil and Spring Onion
Yield: 1 serving
Cuisine: laotian
Ingredients: 220 g white fish fillet (cod or tilapia); 110 g sticky rice (glutinous rice), uncooked; 1 g banana leaf or parchment paper; 18 g fish sauce; 20 g lime juice; 6 g garlic, minced; 5 g thai chili, thinly sliced; 20 g fresh basil leaves; 25 g spring onion, sliced; 1 g salt

This steamed dish pairs white fish fillet with banana leaf or parchment paper, fish sauce and fresh basil leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

medium

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

54 g Protein

96 g Carbohydrates

6 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g white fish fillet (cod or tilapia) 220 kcal
110g sticky rice (glutinous rice), uncooked 402 kcal
1g banana leaf or parchment paper 1 kcal
18g fish sauce 6 kcal
20g lime juice 6 kcal
6g garlic, minced 9 kcal
5g thai chili, thinly sliced 2 kcal
20g fresh basil leaves 7 kcal
25g spring onion, sliced 10 kcal
1g salt 0 kcal

Cooking instructions

salt
Pat the fish dry and season with salt.
fish saucelime juicegarlicthai chili
In a bowl, mix fish sauce, lime juice, sliced chili, and minced garlic.
banana leaf or parchment paperfish saucefresh basil leavesspring onion
Lay a large banana leaf (or parchment) on a plate. Place basil and spring onion in the center, set the fish on top, then spoon over the sauce.
Fold into a tight packet and secure with kitchen twine or toothpicks.
Steam over boiling water until the fish flakes easily, about 10 to 12 minutes.
sticky rice (glutinous rice)lime juice
Serve hot with steamed sticky rice, spooning any juices from the packet over the fish.