Try this simple recipe for steamed fish in banana leaf when you want a light, flavorful, and healthy way to cook fish. Steaming cod inside banana leaves keeps the fish tender and moist while adding a gentle, grassy aroma that you do not get from parchment paper. This method works especially well with mild white fish, such as cod, because it lets the delicate flavor of the seafood shine without heavy sauces or added oil.
This steamed cod in banana leaves recipe is a great choice for anyone who enjoys fresh, clean-tasting meals. Cod is a lean source of protein, and steaming is one of the easiest cooking methods when you want a dish that is naturally low in calories and low in fat. The banana leaves act as a natural wrapper, holding in moisture and fragrance while the fish cooks gently over boiling water.
Banana leaves can sometimes be difficult to find, depending on where you live. Look for them in international grocery stores, especially markets that carry Southeast Asian, Caribbean, Latin American, or Indian ingredients. They are often sold fresh or frozen. Frozen banana leaves should be thawed before use, while fresh leaves should be rinsed and dried before wrapping the fish.
Fresh banana leaves tend to be easier to fold because they are less likely to tear. However, frozen banana leaves work well too as long as they are handled carefully. Any extra fresh leaves can be frozen for later, making them useful for future banana leaf recipes.
🐟 Steamed Fish in Banana Leaf Ingredients
You only need a short list of ingredients to make this banana leaf wrapped fish. The seasonings are intentionally mild so the subtle aroma of the banana leaves can come through.
For best results, choose cod fillets that are similar in size and thickness. Fillets that are about ½ inch thick cook evenly and quickly. If you use thicker pieces of fish, the steaming time may need to be increased.
- Cod fillets about ½ inch thick or 1.27 cm
- Banana leaves fresh or thawed if frozen
- Orange, lemon, or lime slices
- Fresh lime juice
- Fresh basil
- Salt and pepper
If you do not want to use cod, another mild white fish can be substituted. Choose fillets that are around 5-6 ounces each and close to the same thickness so they finish cooking at the same time.
What fish is good for steaming?
Many types of fish are excellent for steaming. Cod, sea bass, halibut, flounder, catfish, haddock, whiting, tilapia, salmon, perch, and grouper can all be steamed successfully. The exact cooking time depends on the thickness and size of the fillets, so always check the internal temperature before serving.
🍌 Banana Leaf Recipes
What can you cook in banana leaves? Banana leaves are used in many cuisines as natural wrappers for steaming, baking, and grilling. One well-known banana leaf fish dish is Mok Pa, a Lao-style steamed fish often made with herbs, aromatics, and seasonings wrapped inside banana leaves.
Banana leaves can also be used for more than seafood. They can wrap rice, vegetables, noodles, tamales, and meats. They are not meant to be eaten, but they help hold food together, lock in steam, and create an attractive presentation. After steaming, the opened leaf can even serve as a natural bowl or liner.
For vegetarian or vegan meals, banana leaves can be used to steam seasoned vegetables, tofu, rice, or noodles. Their mild herbal scent makes simple ingredients feel more special without adding heavy sauces.
🍲 Banana Leaf Steamed Fish Equipment
To make steamed fish in banana leaves, you will need a steamer that is large enough to hold the fish packets. A bamboo steamer works very well, especially if it has more than one layer. You can also use another steamer setup as long as the packets fit comfortably and steam can circulate around them.
You will also need a sturdy pot that can hold boiling water and support the steamer safely. A Dutch oven works well because it is heavy and stable. The steamer should sit securely on top of the pot without wobbling.
Kitchen shears are useful for trimming the banana leaves, especially the tough stem ends. You can use those trimmed strips to tie the packets closed, or you can use kitchen twine. A kitchen thermometer is also recommended so you can confirm the fish has reached a safe internal temperature.
- Bamboo steamer or another large steamer
- Dutch oven or sturdy pot for boiling water
- Kitchen shears
- Kitchen twine optional
- Kitchen thermometer
🔪 Steamed Fish in Banana Leaf Recipe Tips
If your banana leaves are frozen, thaw them completely before using. Rinse the leaves well and pat them dry. Banana leaves can collect dirt or debris, so cleaning them is important before they touch the food.
Most banana leaves have a tough central edge or stem section that makes folding difficult. Trim this part away with kitchen shears. If you remove it in long strips, you can save the strips and use them to tie the packets closed.
The seasoning for this steamed cod is simple: citrus slices, lime juice, basil, salt, and pepper. Since banana leaves have a subtle aroma, strong sauces can overpower the flavor. If you want a richer fish dish with butter or a bold sauce, parchment steaming may be a better choice. For this recipe, light seasoning allows the banana leaf flavor to remain noticeable.
🔥 How to Steam Fish in Banana Leaf
Follow these steps to make tender fish steamed in banana leaf:
- Fill a Dutch oven or sturdy pot ⅔-¾ full with water. Bring the water to a boil over medium heat.
- Rinse the banana leaves and pat them dry. Cut the leaves into 12-14 inch lengths. Trim off the tough stem ends and save the strips for tying, if desired.
- For each packet, place two banana leaves in a cross shape, with one leaf perpendicular to the other.
- Place three citrus slices in the center of the leaves. Set one cod fillet on top. Add 1 teaspoon lime juice, ½ tablespoon chopped basil, and salt and pepper to taste.
- Fold the right side of the banana leaf over the fish, then fold the left side over so the fish is snugly wrapped.
- Fold the bottom edge under the packet and tie it closed with a reserved banana leaf strip or kitchen twine. Fold the top edge under and secure it as well.
- Repeat with the remaining fillets. Place the packets in the steamer, cover, and set the steamer over the pot of boiling water.
⏲ How Long to Steam Fish in Banana Leaf
How long should you steam fish? Steam the banana leaf fish packets over medium heat for 15-20 minutes. The exact time depends on the thickness of the fish, the size of the packets, and the type of steamer used.
If using a bamboo steamer with multiple layers, arrange the packets in a single layer on each shelf when possible. Avoid crowding the steamer so steam can circulate evenly.
😋 How do you know that steamed fish is cooked?
The safest way to know that steamed fish is cooked is to use a kitchen thermometer. Fish should reach a minimum internal temperature of 145°F or 63°C. Cooked fish should also look opaque and flake easily with a fork.
A common guideline is to cook fish for about 10 minutes per inch of thickness, but this can vary. Thin fillets may cook faster, while thicker pieces may need more time. Watch the fish carefully because cod and other white fish can become dry or rubbery if overcooked.
🤔 How to Serve Steamed Cod
This steam fish in banana leaf recipe is a light entrée that is low in calories, low in fat, high in protein, and friendly for low-carb meals. To keep the meal light, serve it with non-starchy vegetables, a fresh salad, or a low-calorie fruit side.
A watermelon cucumber salad pairs especially well with steamed cod because it is crisp, refreshing, and hydrating. If you want a more filling meal, serve the fish with wild rice, brown rice, quinoa, or another whole grain.
🌡️ How to Reheat Steamed Cod
Leftover steamed cod can be stored in a covered container in the refrigerator for 2-3 days. For the best texture, enjoy the fish freshly cooked. To reheat leftovers, remove the banana leaves and microwave the fish for 30-45 seconds on high, or until warmed through.
📋 Steamed Banana Leaf Fish Calories
One serving of steamed fish in banana leaf has about 108 calories, 0.5 grams net carbs, and 18.7 grams protein. This steamed cod recipe is gluten free, low carb, high protein, and keto friendly when served with appropriate side dishes.
FAQs
How long do you steam frozen fish?
Steaming frozen fish can take up to twice as long as steaming fresh fish. A general guideline is about 20 minutes per inch of thickness, but the time can vary. Always use a thermometer to confirm the fish reaches 145°F or 63°C.
Are banana leaves poisonous?
Banana leaves are commonly used to wrap, steam, and serve food, but they are not meant to be eaten. They are used for flavor and presentation, not as an edible ingredient.
What’s a good banana leaf alternative?
If you cannot find banana leaves, you can steam fish in parchment paper packets instead. Corn husks or bamboo leaves may also be used in some recipes, depending on the dish and the size of the food being wrapped.
Can you make grilled fish in banana leaves?
Yes, fish can be grilled in banana leaves. The leaves help protect the fish from direct heat while adding aroma. Grilling times will depend on the type and thickness of the fish.
How to make steamed fish in banana leaf Kerala style?
Kerala-style fish in banana leaf is often made with fish such as pearl spot or pomfret and a seasoned masala sauce. The fish is wrapped in banana leaf and cooked until tender and aromatic.
How to make steamed fish in banana leaf Bengali style?
Bengali-style fish in banana leaf often features fish coated with mustard paste before being wrapped and steamed. This preparation has a stronger flavor than the mild cod recipe shared here.
How to make Thai steamed fish in banana leaf?
Some Thai versions of banana leaf steamed fish use coconut milk with spices and herbs. The fish may be marinated in the coconut mixture and then steamed in the banana leaf packet.
👨🍳 Other Fish Recipes
If you enjoy easy fish dinners, you may also like simple air fryer fish recipes, baked white fish, or citrus-seasoned seafood meals.
- Air Fryer Frozen Tilapia
- Frozen Cod in Air Fryer
- Air Fryer Sea Bass
- Recipe for Orange Roughy
Steamed Fish in Banana Leaf
Ingredients
- 3 cod fillets approximately 1 lb/454 grams total, skinless, boneless, and about ½ inch thick
- 6 banana leaves thawed if frozen, each 12-14 inches long
- orange, lemon, or lime slices
- 1 tablespoon fresh lime juice divided
- 1½ tablespoons chopped fresh basil leaves divided
- salt and pepper, to taste
Instructions
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Fill a Dutch oven ⅔-¾ full with water and bring it to a boil over medium heat.
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Rinse the banana leaves well and pat them dry. Cut them into 12-14 inch lengths. Trim the tough stem end from each leaf and save the strips if you want to use them for tying.
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To make one packet, place two banana leaves in a cross shape.
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Place three citrus slices in the center. Lay one cod fillet on top. Season with 1 teaspoon lime juice, ½ tablespoon fresh basil, salt, and pepper. Repeat with the remaining fillets.
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Fold the right side of the leaf over the fish, then fold the left side over it so the packet is snug.
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Fold the bottom edge under and tie it closed with a banana leaf strip or kitchen twine. Fold the top edge under and secure it as well.
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Place the wrapped packets in the steamer in a single layer. Cover the steamer and carefully set it over the pot of boiling water.
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Steam over medium heat for 15-20 minutes, depending on the thickness of the fish.
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Use a kitchen thermometer to make sure the fish reaches 145°F or 63°C.
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Carefully open the packets and serve warm.
Equipment
- Kitchen shears
- Bamboo steamer
- Dutch oven or sturdy pot
- Kitchen thermometer
- Kitchen twine, optional
Notes
💭 Expert Tips
This is a light, high-protein recipe that may fit well into a lower-calorie meal plan. The steamed cod is low in calories and fat, while the banana leaves make the dish feel special without adding heavy ingredients.
For a balanced meal, serve the fish with a large salad, non-starchy vegetables, or a modest portion of whole grains. If you want a lower-carb plate, skip the rice and add extra vegetables instead.
🍉 Steamed Cod in Banana Leaves Side Dish
This fresh watermelon cucumber salad makes 3 servings and pairs well with the mild flavor of the fish.
- 6 cups seedless watermelon, rind removed and chopped
- 2 cups chopped English cucumber
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 5 large fresh mint leaves, finely chopped
Stir the watermelon, cucumber, lime juice, lime zest, and mint together. Let the salad rest while the fish steams.
If serving wild rice with this meal, start the rice before the fish because it takes longer to cook.
Nutrition information is for one serving of the steamed fish only. Side dishes are not included.
nutrition info disclaimer
All recipes may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult a registered dietitian or physician if you need help deciding which dietary pattern is best for you.
Nutrition information is an estimate and may vary depending on the specific ingredients and brands used.
For food safety, do not eat undercooked fish. Use a thermometer to confirm doneness.
Nutrition
Carbohydrates: 0.5g
Protein: 18.7g
Fat: 4g
Potassium: 11.2mg
Vitamin A: 1.9% DV
Vitamin C: 3.1% DV
Calcium: 5.7% DV
Iron: 5.7% DV