Seasoned cod is wrapped in a banana leaf, steamed until tender and served over a spiced rice with citrus and coconut.
This dish had a lot of potential, but the flavors didn’t really wow us. It was good, just nothing special. The dish had a lot of seasoning in it, but somehow was a bit bland. I wish the coconut flavor came through more – maybe toasting the coconut flakes would have helped.
This was an interesting way to cook fish, and I’d like to try that method again with different seasonings.
Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.
Banana Leaf-Steamed Cod with Spiced Rice, Yu Choy & Coconut
Makes 2 Servings
500 Calories per serving
2 Cod Fillets
3/4 Cup Long Grain White Rice
2 Banana Leaves
2 Cloves Garlic
1 Bunch Yu Choy
1 Large Bunch Cilantro
1 1-Inch Piece Ginger
1/4 Cup Dried Coconut Flakes
2 Teaspoons Banana Fish Spice Blend
1 Cook the rice:
Preheat the oven to 400°F. In a small pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 14 to 16 minutes, or until the liquid has been absorbed. Remove from heat and fluff the finished rice with a fork.
2 Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Trim off and discard the ends of the yu choy stems; thinly slice the stems and leaves. Peel and medium dice the clementine. Quarter the lime. Pick the cilantro leaves off the stems; discard the stems.
3 Prepare the fish:
Season the fish fillets with salt, pepper and half the spice blend. Lay the banana leaves flat on a clean, dry work surface. Place one seasoned fish fillet in the center of each banana leaf. Fold the two, opposite short edges of the banana leaf over the fish and press down. Fold the open ends of the leaf towards the center to create square packets.
4 Steam the fish:
Place the banana leaf-wrapped fish fillets on a sheet pan, folded side down. Bake 12 to 14 minutes, or until the fish is cooked through. Remove from the oven and carefully open the banana leaf packages (they may release steam). Discard the banana leaves.
5 Make the spiced rice:
After the fish has baked for 5 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and remaining spice blend; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the yu choy and coconut flakes. Cook, stirring occasionally, 30 seconds to 1 minute, or until the yu choy has wilted. Add the cooked rice. Cook, stirring occasionally, 3 to 5 minutes, or until slightly crispy and fragrant; season with salt and pepper to taste. Remove from heat. Add the clementine; stir to combine.
6 Finish & plate your dish:
Divide the spiced rice and cooked fish between 2 plates. Top each fish fillet with the juice of 1 lime wedge and a drizzle of olive oil. Garnish with the cilantro and remaining lime wedges. Enjoy!
Big Flavors Rating: 3 Stars