Banana Leaf Steamed Bass w Cilantro Chutney

barbara lentz


You can find banana leaves at most Asian markets they are usually frozen. If you can't find them you could always use foil and bake the fish.


☆☆☆☆☆ 0 votes

2 Hr
20 Min



  • 1 1/2 Tbsp
    each fresh lemon juice and water
  • 2 c
    fresh cilantro
  • 2 Tbsp
    unsweetened coconut
  • 1 small
    shallot halved
  • 1 Tbsp
    fresh ginger grated
  • 1 large
    jalapeno seeded and sliced in half
  • 1 tsp
    each salt and sugar

  • 8
    bass filets.
  • ·
    salt and pepper
  • ·
    large piece of banana leaves
  • ·
    olive oil

How to Make Banana Leaf Steamed Bass w Cilantro Chutney


  1. For the Chutney Place all ingredients in food processor and process until well combined. Place in refrigerator and leave for 2 hours for flavors to meld.
  2. Lay out the banana leaves and cut into 4 pieces. Brush each piece with olive oil. Lay 2 filet on each banana leaf then add salt and pepper. Place the one filet on top of the other one. Cover the top with some of the Chutney. Wrap the banana leaf around the fish opposite side to opposite side to make a square sealed package. Secure with toothpicks Repeat until you have 4 packages
  3. I used a bamboo steamer. Bring a pot of water to a boil Top the pot with a bamboo steamer. If you have a double one place two packages in each one or steam in batches. Steam for 20 minutes if you have a double steamer half way through switch the baskets so the top one is on the bottom.

Printable Recipe Card

About Banana Leaf Steamed Bass w Cilantro Chutney

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Hawaiian/Polynesian

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