Charred Banana Leaf-Wrapped Miso-Glazed Fish

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fish fillets wrapped in banana leaves and brushed with a savory-sweet miso glaze, then charred over high heat for a smoky, umami-rich finish. This Asian Fusion-inspired seafood recipe, ready in about 25 minutes, pairs banana leaves, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 220 cal/serving

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Ingredients

4 fillets, about 6 oz each white fish fillets (e.g. mahi-mahi or snapper)
4 large sheets, rinsed and wiped dry banana leaves
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar
1 tsp grated ginger
1 tsp sesame oil
for serving lime wedges

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp grated ginger, and 1 tsp sesame oil until smooth and glossy.
Step 2: Lay each 6 oz fish fillet on a large banana leaf sheet, then brush each fillet generously with the miso glaze on all sides.
Step 3: Fold banana leaf sheets around the fish to create a sealed packet and secure with kitchen twine if needed.
Step 4: Preheat a grill or grill pan to high heat (around 450°F). Place the banana leaf packets on the grill and char for 8-10 minutes, turning once halfway, until the fish is opaque and flakes easily.
Step 5: Carefully unwrap the banana leaves and serve the fish hot with fresh lime wedges for squeezing over the top.