Main courses · Fish & seafood
Thai-style Fish Baked in Banana Leaves with Mixed Salad
Banana leaves can be substituted with baking paper. In step 5, brush each fish fillet with marinade, place each fillet on a piece of baking paper (approx. 30 cm x 40 cm), fold in the 4 sides to create a parcel then tie with butcher's string. Repeat with remaining fish fillets, then place 4 parcels in 'Ben' stoneware baking dish. Continue with recipe.
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Details
- Difficulty
- Medium
- Prep
- 30 min
- Active
- 30 min
- Cook
- 60 min
- Total
- 60 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- 30–60 min
- Nutrition
- High proteinHigh fibreUnder 500 kcal
- Difficulty
- Medium
- roasted peanuts, salted
- 1.8 oz
- garlic
- 2 cloves
- fresh lemon grass
- 0.7 oz
- fresh makrut lime leaves
- 4
- coconut cream
- 1.8 oz
- Thai red curry paste
- 1.4 oz
- red snapper fillets
- 4
- lime juice
- 0.5 oz
- salt
- 1 tsp
- agave syrup
- 1.4 oz
- cos lettuce
- 7.1 oz
- cucumber
- 3.5 oz
- fresh coriander leaves
- 0.4 oz
- fresh chillies
- 1–2
- cherry tomatoes
- 3.5 oz
- fresh lemon grass
- 0.4 oz
- lime
- 1
- fresh coriander leaves
- 0.4 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 48 g
- Energy
- 1,753.1 kJ
- Calories
- 419 kcal
- Fat
- 15 g
- Fibre
- 6.4 g
- Carbohydrates
- 28 g
Cooking instructions are available on the original Cookidoo® page.
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