This dish is a Thai coastal treasure—aromatic, delicate, and deeply flavorful. Thai Steamed Fish in Banana Leaves is gently infused with herbs like lemongrass and lime, then wrapped in banana leaves and steamed to moist, fragrant perfection.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsFor the Fish
2 fish fillets (e.g. snapper, cod, sea bass), skin removed – about 6 oz each
4 banana leaves (or parchment paper if unavailable), approx. 10x12 inches
Kitchen twine or toothpicks
Herb Marinade
1 stalk lemongrass, finely sliced (white part only)
1 tbsp fresh ginger or galangal, grated
2 cloves garlic, minced
2 kaffir lime leaves, finely chopped (optional but authentic)
Zest and juice of 1 lime
1 tbsp fish sauce
1 tsp soy sauce
1 tsp brown sugar or palm sugar
1 red chili, finely sliced (optional, for heat)
1 tbsp chopped fresh cilantro or Thai basil
Garnish
Fresh lime wedges
Chopped green onions or cilantro
Optional: steamed jasmine rice or sticky rice
Prepare the Banana Leaves (if using)
1
Wipe banana leaves clean and gently heat them over a gas flame or dip briefly in hot water to make them pliable.
Cut into squares (about 10x12 inches) and set aside.
Make the Marinade
2
In a small bowl, mix together the lemongrass, ginger, garlic, lime zest, lime juice, fish sauce, soy sauce, sugar, chili, and herbs.
Spoon this mixture evenly over both sides of the fish fillets.
Wrap the Fish
3
Place each fillet in the center of a banana leaf square.
Fold the sides up and over to form a snug parcel. Secure with kitchen twine or toothpicks.
If using parchment paper, wrap in a similar fashion into little packets.
Steam the Fish
4
Set up a steamer over a pot of simmering water.
Place wrapped fish in the steamer basket. Steam covered for 12–15 minutes , or until fish is opaque and flakes easily.
Serve
5
Carefully unwrap the parcels.
Serve fish atop steamed jasmine rice or alongside sticky rice .
Garnish with lime wedges, chopped cilantro or scallions.
Tips & Variations
6
Substitute kaffir lime leaves with a little extra lime zest if unavailable.
Use tilapia , halibut , or sole if snapper or bass aren’t on hand.
Add thin-sliced veggies like carrots , bell peppers , or zucchini inside the packet for extra color and nutrition.
Pairing Suggestions
7
Drink: Thai iced tea, crisp Riesling, or dry Sauvignon Blanc
Side: Light cucumber salad with rice vinegar or a chilled mango slaw
Ingredients For the Fish
2 fish fillets (e.g. snapper, cod, sea bass), skin removed – about 6 oz each
4 banana leaves (or parchment paper if unavailable), approx. 10x12 inches
Kitchen twine or toothpicks
Herb Marinade
1 stalk lemongrass, finely sliced (white part only)
1 tbsp fresh ginger or galangal, grated
2 cloves garlic, minced
2 kaffir lime leaves, finely chopped (optional but authentic)
Zest and juice of 1 lime
1 tbsp fish sauce
1 tsp soy sauce
1 tsp brown sugar or palm sugar
1 red chili, finely sliced (optional, for heat)
1 tbsp chopped fresh cilantro or Thai basil
Garnish
Fresh lime wedges
Chopped green onions or cilantro
Optional: steamed jasmine rice or sticky rice
Directions Prepare the Banana Leaves (if using)
1
Wipe banana leaves clean and gently heat them over a gas flame or dip briefly in hot water to make them pliable.
Cut into squares (about 10x12 inches) and set aside.
Make the Marinade
2
In a small bowl, mix together the lemongrass, ginger, garlic, lime zest, lime juice, fish sauce, soy sauce, sugar, chili, and herbs.
Spoon this mixture evenly over both sides of the fish fillets.
Wrap the Fish
3
Place each fillet in the center of a banana leaf square.
Fold the sides up and over to form a snug parcel. Secure with kitchen twine or toothpicks.
If using parchment paper, wrap in a similar fashion into little packets.
Steam the Fish
4
Set up a steamer over a pot of simmering water.
Place wrapped fish in the steamer basket. Steam covered for 12–15 minutes , or until fish is opaque and flakes easily.
Serve
5
Carefully unwrap the parcels.
Serve fish atop steamed jasmine rice or alongside sticky rice .
Garnish with lime wedges, chopped cilantro or scallions.
Tips & Variations
6
Substitute kaffir lime leaves with a little extra lime zest if unavailable.
Use tilapia , halibut , or sole if snapper or bass aren’t on hand.
Add thin-sliced veggies like carrots , bell peppers , or zucchini inside the packet for extra color and nutrition.
Pairing Suggestions
7
Drink: Thai iced tea, crisp Riesling, or dry Sauvignon Blanc
Side: Light cucumber salad with rice vinegar or a chilled mango slaw
Thai Steamed Fish in Banana Leaves (Pla Nueng Bai Tong)
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