.jpg&w=3840&q=75)
2 Serves
45 Mins
Prepare the fish by coating the white fish fillets with your preferred marinade.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
89 µg / 400 µgCalcium
289 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
269 mg / 420 mgPhosphorus
800 mg / 1,250 mgPotassium
1105 mg / 4,700 mgSodium
335 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
7 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
2 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
106 gAlcohol
0 g
Lightly grease the banana leaves with coconut oil to prevent sticking.
Wrap the marinated fish fillets securely in the prepared banana leaves.
Place the wrapped fish into an earthen pot over medium heat and cook on low, turning the packets every 3 minutes until the fish is opaque and cooked through.
Serve the steamed fish immediately alongside a portion of warm rice.
2
g14
g32
g
Uzbek
Greek.jpg&w=3840&q=75)
