Whole Fish BBQ'd in Banana Leaves with Coconut Miti

Fresh fish straight from the ocean makes for a tender and flavourful main dish at any BBQ
Whole Fish BBQ'd in Banana Leaves with Coconut Miti
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Whole Fish BBQ'd in Banana Leaves with Coconut Miti
October 22, 2019
Level Intermediate
Preparation Time 10-15 minutes
Cooking Time 20 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For the coconut miti

1 x 400ml tin coconut cream
2 small spring onions, finely chopped
3 serenade red chillies, seeds removed, thinly sliced
3 vine-ripened plum tomatoes, seeded and chopped
3cm piece fresh ginger, peeled and finely grated
2 tbsp fish sauce
1 tbsp brown sugar
2 limes, zested and juiced
1/2 cup spinneysFOOD Fresh Coriander, stems reserved, leaves and roots finely chopped
4 large banana leaves
1.2kg whole fish (red snapper, sea bass, sea bream or salmon), scales removed
spinneysFOOD Sea Salt, to taste
4 tbsp olive oil, plus extra
2 limes, thinly sliced
1/2 bunch spinneysFOOD Fresh Parsley, stems and leaves separated
1/2 bunch spinneysFOOD Fresh Coriander, stems and leaves separated
Cracked spinneysFOOD Whole Black Pepper, to taste

To serve

2 limes, cut into wedges


  • 1

    To make the coconut miti, combine all the ingredients except the coriander stems in a medium-sized bowl. Set aside.

  • 2

    Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.

  • 3

    Lay the banana leaves on a clean work surface, overlapping them to form a piece large enough to wrap and enclose the whole fish.

  • 4

    Place the fish in the centre of the banana leaves and prepare it by cutting a slash lengthways down to the bone, then crosswise in 2 places, spacing apart; repeat on the other side.

  • 5

    Season the fish cavity and skin with salt and drizzle with oil.

  • 6

    Stuff with lime slices and herb stems and season well.

  • 7

    Wrap the banana leaves to enclose the fish then place on the barbecue and cook, turning once, until just cooked through (7-8 minutes on each side). Open the parcel and serve the fish with the coconut miti sauce and lime wedges.


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