Banana Leaf Snapper With Chickpeas and Coconut Rice
"Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper...."
INGREDIENTS
•
3 cups white jasmine rice, rinsed
•
1½ cups unsweetened coconut milk
•
Kosher salt
•
2 5-lb. or four 2½-lb. head-on whole fish (such as red snapper or black sea bass), cleaned
•
1 lb. package fresh or frozen, thawed banana leaves (optional)
•
Kosher salt
•
1 lime, thinly sliced into rounds
•
6 garlic cloves, thinly sliced
•
1 3" piece ginger, peeled, cut into matchsticks
•
1 small handful cilantro sprigs
•
1 small handful mint springs
•
2 cups unsweetened coconut milk
•
½ cup unsweetened coconut flakes
•
¼ cup extra-virgin olive oil
•
3 15.5-oz. cans chickpeas, rinsed
•
2 jalapeños or serrano chiles, seeds removed, finely chopped
•
2 garlic cloves, finely chopped
•
Kosher salt
•
1 tsp. ground coriander
•
1 tsp. ground turmeric
•
Juice of 1 lemon
•
2 Tbsp. unseasoned rice vinegar
•
¼ cup coarsely chopped cilantro
•
¼ cup mint leaves, torn if large
•
Lime wedges (for serving)
Comments & Reviews
Just A Pinch Sweepstakes