Steamed Coconut Fish & Jasmine Rice Meal Prep

Name: Steamed Coconut Fish & Jasmine Rice Meal Prep
Total time: 40 min
Ingredients: White fish; 2 Banana; 1 Red onion; 1 inch Ginger, chopped; 2 Lemon, peeled chopped; 1 Turmeric, chopped; 1 tsp Cilantro; ½ Jalapeño chili, chopped, diced; Lime; ¼ cups Basil, thinly sliced; ½ cans Coconut milk; 2 cups Rice, cooked

By Fit Men Cook · 40 min

Ingredients

White fish
Banana2
Red onion1
Ginger · chopped1 inch
Lemon · peeled chopped2
Turmeric · chopped1
Cilantro1 tsp
Jalapeño chili · chopped, diced½
Lime
Basil · thinly sliced¼ cups
Coconut milk½ cans
Rice · cooked2 cups

Instructions

Heat the oven to 400°F (204°C).
Blend the marinade ingredients until smooth, then season with salt and pepper to taste.
Put the fish in a bowl, pour over half the marinade and refrigerate for 15 to 20 minutes.
If using banana leaves, soak them in boiling water for 15 to 20 minutes until pliable. Trim the tough fibrous edge along the top.
For banana leaf parcels: place 1/2 cup cooked rice on each leaf, top with 2 lemon slices, then the fish, then 1 to 2 spoonfuls of the remaining marinade. Fold in the sides and secure with twine or strips of leaf.
For parchment parcels: cut a large sheet of parchment about 16.5 x 22 inches, fold it in half and trim the edges into a heart shape. Open it, and on one half place 1/2 cup cooked rice, 2 lemon slices, the fish, then 1 to 2 spoonfuls of the remaining marinade. Fold closed and crimp the rounded edges to seal.
Place the parcels on a baking sheet and bake for 15 to 20 minutes at 400°F (204°C).
Unwrap, garnish and serve.

Summarized from Fit Men Cook's video. Watch it for the details.

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Onion Ginger Lemon Rice Red onion Lime Coconut milk Banana

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