River Delta Rice and Hilsa Fish Steamed in Banana Leaves

By AislePrompt Editorial · ·

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.

A delicate steamed fish dish using Bangladesh's signature river fish, wrapped in banana leaves for earthy aroma and tender texture. This Asian-inspired seafood recipe, ready in about 37 minutes, pairs Fresh hilsa fish fillets, Banana leaves, Green chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Cook: 12 min Serves 4 Asian cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat hilsa fillets dry with paper towels, then rub 1/2 tbsp mustard oil and 1/2 tsp salt over both sides.
  2. Step 2: Mix minced green chilies, grated ginger, rice flour, 1 tbsp mustard oil, and water in a bowl until smooth.
  3. Step 3: Place banana leaves on a flat surface, overlapping edges. Lay 2 fillets on each leaf, drizzle with 1 tbsp of the ginger-chili paste, then fold leaves tightly to seal.
  4. Step 4: Arrange parcels on a steamer rack over simmering water, cover, and steam for 12 minutes until fish flakes easily with a fork.

Related recipes