Coconut Chutney-Coated Fish Parcels Recipe

Name: Coconut Chutney-Coated Fish Parcels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 banana leaf sections, each about 12 inches (30 cm) long (see Notes); Vegetable spray; 3 cups (750 mL) grated fresh or frozen coconut (thawed if frozen); 12 cloves garlic; 4 green chilies, preferably serranos (2 inches/5 cm long); 2 tsp (10 mL) cumin seeds; 1 tsp (5 mL) granulated sugar; 1 tsp (5 mL) salt or to taste; Juice of 1 lime or lemon; 4 cups (1 L) cilantro leaves, including soft stems; 8 halibut steaks or any similar fish (1 inch/2.5 cm thick); 1/4 cup (50 mL) white vinegar

Servings: persons

8 banana leaf sections, each about 12 inches (30 cm) long (see Notes)
Vegetable spray
3 cups (750 mL) grated fresh or frozen coconut (thawed if frozen)
12 cloves garlic
4 green chilies, preferably serranos (2 inches/5 cm long)
2 tsp (10 mL) cumin seeds
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) salt or to taste
Juice of 1 lime or lemon
4 cups (1 L) cilantro leaves, including soft stems
8 halibut steaks or any similar fish (1 inch/2.5 cm thick)
1/4 cup (50 mL) white vinegar

1
Rinse and wipe banana leaves and trim any dry ends.
2
Lay one leaf on work surface, rib side up.
3
Using a sharp knife held almost horizontally (knife should be almost parallel to work surface), carefully slice away part of thick rib, if necessary.
4
Spray dull side with vegetable spray.
5
Repeat with remaining leaves.
6
Make the chutney: In a food processor, process coconut, garlic, chilies, cumin seeds, sugar and salt until coarse.
7
Add lime juice, then cilantro, in batches, processing until fine and scraping sides of bowl frequently.
8
Transfer to a bowl.
9
Carefully coat each piece of fish on both sides with 1/4-inch (5 cm) thick paste.
10
Place one piece of coated fish 3 inches (5 cm) from end of oiled side of banana leaf.
11
Cover with 3-inch (5 cm) flap.
12
Fold in sides and continue to fold into a parcel.
13
Secure with kitchen twine.
14
Repeat with remaining fish and leaves.
15
Fill steamer with 1 1/2 inches (4 cm) water.
16
Add vinegar.
17
Place wrapped fish in steamer and cook for about 30 minutes.
18
To serve, place parcels on platter and allow each person to unwrap package.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 banana leaf sections, each about 12 inches (30 cm) long (see Notes), Vegetable spray, 3 cups (750 mL) grated fresh or frozen coconut (thawed if frozen), 12 cloves garlic, and more.

Yes, Coconut Chutney-Coated Fish Parcels falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Chutney-Coated Fish Parcels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions