Coconut Rice Stuffed Red Snapper Wrapped In Banana Leaves Recipe

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Servings: 4


Cost per serving $5.18 view details


  1. Place the chilli peppers, garlic cloves, shallots, ginger, turmeric, coriander seeds, tomato, chicken stock, coconut lowfat milk and oil in a blender and puree. Place red snapper pcs in a baking dish and pour in spicy puree. Let marinate for 1 hour in the refrigerator.
  2. For the Rice:Combine the rice, water, salt, pepper, bay leaf, cloves, cardamom and cinnamon in the rice cooker. When cooked, about 12 min, mix with shallot, ginger, coconut lowfat milk and coriander, and place to one side.
  3. To Assemble:Stuff the rice between the pcs of the red snapper.
  4. To soften the banana leaves; plunge into boiling water for 2 min. Place 2 pcs of red snapper, one on top of the other, rice in between, on each banana leaf. Fold leaf over to create a package. Tie with string and grill on a preheated barbeque. Grill for 5 to 6 min on each side.
  5. Note:Banana leaves impart a slightly sweet and fruity green banana flavor to the foods cooked inside them. Banana leaves can be found in certain stores. They should be kept in the freezer till ready to use.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 554g
Recipe makes 4 servings
Calories 676  
Calories from Fat 154 23%
Total Fat 17.43g 22%
Saturated Fat 4.44g 18%
Trans Fat 0.0g  
Cholesterol 126mg 42%
Sodium 291mg 12%
Potassium 1779mg 51%
Total Carbs 51.61g 14%
Dietary Fiber 3.6g 12%
Sugars 6.27g 4%
Protein 74.77g 120%


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