Cambodian Coconut Fish Steamed in Banana Leaves
Flaky fish steamed in a fragrant coconut sauce and banana leaves, finished with fresh herbs. This asian-inspired one pot ready in about 27 minutes pairs catfish fillets, coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb catfish fillets
- 1/2 cup coconut milk
- 1/4 cup lime juice
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tsp garlic
- 1 tsp ginger
- 1/4 cup cilantro
- 4 sheets banana leaves
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk 1/2 cup coconut milk, 1/4 cup lime juice, 2 tbsp fish sauce, 1 tbsp palm sugar, 1 tsp minced garlic, and 1 tsp minced ginger until sugar dissolves.
- Step 2: Place 1 lb catfish fillets in a shallow dish and pour the sauce evenly over them. Marinate for 15 minutes.
- Step 3: Cut 4 banana leaves to 6x8 inches. Place a fillet on each leaf, fold leaves to enclose, and secure with toothpicks.
- Step 4: Place parcels in a steamer basket over boiling water. Steam for 12 minutes until fish is opaque and flakes easily.
- Step 5: Remove parcels, cut open, and garnish with 1/4 cup chopped cilantro. Serve immediately.
Frequently asked questions
How long does Cambodian Coconut Fish Steamed in Banana Leaves take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cambodian Coconut Fish Steamed in Banana Leaves?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep catfish fillets from drying out.
Can I substitute ingredients in Cambodian Coconut Fish Steamed in Banana Leaves?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cambodian Coconut Fish Steamed in Banana Leaves for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cambodian Coconut Fish Steamed in Banana Leaves?
Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my parents and they cried with joy—it tasted exactly like my grandmother's version.
- ★★★★★
Authentic Cambodian flavors at home. The steaming method kept the fish incredibly moist.
- ★★★★★
My family devoured this! The banana leaves added such a lovely fragrance to the coconut-steamed fish.
