Ingredients & Substitutes

Instructions

1. 1

   Prepare the fish marinade by combining 400 ml of coconut milk, 3 tablespoons of fresh lime juice, 1 teaspoon of achiote paste, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 cup of chopped fresh cilantro in a large bowl.

2. 2

   Finely mince 2 large lemongrass stalks (remove tough outer layers), 1 medium red onion, 4 garlic cloves, and 1 medium red bell pepper, then add them to the coconut milk mixture and stir well.

3. 3

   Place 700 grams of white fish fillets into the marinade, ensuring each piece is fully coated, and allow them to marinate for at least 30 minutes in the refrigerator.

4. 4

   Lay out 4 large plantain leaves (gently wilted over a flame if fresh to make them pliable) on a clean surface, and place an equal portion of marinated fish and sauce onto the center of each leaf.

5. 5

   Carefully fold the sides of each plantain leaf inward and then roll them to create secure, individual packets, tying them with kitchen twine if necessary to keep them closed.

6. 6

   Arrange the plantain leaf packets in a steamer basket over simmering water, making sure the water does not touch the packets, and cover the steamer tightly.

7. 7

   Steam the fish packets for 15 to 20 minutes, or until the fish is flaky and cooked through.

8. 8

   Serve the steamed fish immediately in its plantain leaf, carefully opening it at the table to release the aromatic steam.