vietnamese

Baked Fish in Banana Leaf with Pineapple Salsa and Rice

Name: Baked Fish in Banana Leaf with Pineapple Salsa and Rice
Yield: 1 serving
Cuisine: vietnamese
Ingredients: 200 g white fish fillet (tilapia or haddock); 60 g banana leaf; 220 g jasmine rice, cooked; 140 g pineapple, small dice; 30 g red onion, finely diced; 12 g cilantro, chopped; 15 g lime juice; 12 g fish sauce; 8 g garlic, minced; 5 g red chili, minced

This baked dish pairs white fish fillet with banana leaf, jasmine rice, cooked and pineapple, small dice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

51 g Protein

102 g Carbohydrates

4 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g white fish fillet (tilapia or haddock) 200 kcal
60g banana leaf 53 kcal
220g jasmine rice, cooked 286 kcal
140g pineapple, small dice 70 kcal
30g red onion, finely diced 12 kcal
12g cilantro, chopped 4 kcal
15g lime juice 5 kcal
12g fish sauce 4 kcal
8g garlic, minced 12 kcal
5g red chili, minced 2 kcal

Cooking instructions

Preheat oven to 400 F. Pat fish dry and season with salt and black pepper.
banana leaffish saucegarlic
Lay banana leaf on a baking tray. Place fish in the center; rub with garlic and a little fish sauce. Fold into a tight packet.
Bake 14-18 minutes (depending on thickness) until fish flakes and is opaque.
pineapplered onioncilantrolime juicefish saucered chili
Meanwhile, mix pineapple, red onion, cilantro, lime juice, and chili for a quick salsa; season lightly with fish sauce.
jasmine ricepineapple
Serve fish with cooked rice and spoon pineapple salsa over the top.