Fish Fillets Fried in Banana Leaves

This full-flavored dish is low on effort but high on impact - just the kind you'll want to add to your repertoire.

November 2010 | By Myke "Tatung" Sarthou
Fish Fillets Fried in Banana Leaves
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at a glance

Main Ingredient

Fish and Seafood


Main Dishes

Preparation Time


Date Published

November 2010

This simple but full-flavored dish is low on effort but high on impact—just the kind of recipe you'll want to add to your repertoire. The pretty presentation will earn you extra points too. For the taro leaf version, see Taro Leaf-Wrapped Cream Dory

Prep Time 20 minutes 
Cooking Time 15 minutes

700 grams white fish fillets
     (maya-maya or grouper),
     cut into 3-inch long fillets
salt and pepper
banana leaves
oil for frying
lemon wedges, to serve

For the spiced coconut paste
1 cup freshly grated coconut (niyog)
3 stalks cilantro (use roots, stalk, and leaves)
1 tablespoon coriander seeds, toasted
1 teaspoon cumin seeds, toasted
2 finger chilies
4 cloves garlic
1 (2- to 3-inch) piece ginger
3 tablespoons oil
1 tablespoon sugar
1/2 teaspoon salt

Wash fish fillets and pat dry. Season with salt and pepper.

Make the spiced coconut paste: Using a food processor or a mortar and pestle, grind the ingredients together.

Arrange fish fillets in banana leaves and cover with coconut paste. Wrap tightly. In a skillet, shallow-fry the fish until done, around 3 minutes on each side. Serve with lemon wedges.


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