Charred Banana Leaf-Wrapped Fish with Herb Coconut Sauce

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Fresh white fish marinated and wrapped in banana leaves, charred to perfection, served with a zesty herb and coconut milk sauce. This Polynesian-inspired seafood recipe, ready in about 35 minutes, pairs banana leaves, garlic cloves, ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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

• 4 fillets (6 oz each) white fish fillets (e.g., snapper or cod)
• 4 large sheets, rinsed banana leaves
• 4, minced garlic cloves
• 1 tbsp, grated ginger root
• 2 tbsp lime juice
• 1 cup coconut milk
• 1/4 cup, chopped fresh cilantro
• 2 tbsp, chopped fresh mint leaves
• 1/2 tsp red chili flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: In a bowl, combine 4 minced garlic cloves, 1 tbsp grated ginger root, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Rub this marinade evenly over 4 white fish fillets (6 oz each).
2. Step 2: Wrap each marinated fish fillet tightly in one large rinsed banana leaf sheet, folding edges to seal.
3. Step 3: Preheat a grill or grill pan to medium heat (about 375°F). Lightly brush the banana leaf packets with 2 tbsp olive oil to prevent sticking.
4. Step 4: Place the wrapped fish on the grill and cook for 8-10 minutes per side, turning carefully, until the fish is opaque and flakes easily.
5. Step 5: While the fish cooks, prepare the herb coconut sauce by gently heating 1 cup coconut milk in a small saucepan over low heat. Stir in 1/4 cup chopped fresh cilantro, 2 tbsp chopped fresh mint leaves, and 1/2 tsp red chili flakes. Simmer for 3 minutes until fragrant and slightly thickened.
6. Step 6: Serve the charred banana leaf-wrapped fish hot, drizzled with the warm herb coconut sauce for a bright, tropical flavor.