Fiji By Food Enthusiasts · 6 min read

National Dish Fiji: Fish in Banana Leaves (Recipe)

Steamed fish wrapped in banana leaves garnished with fresh coriander and lime

In this article

Few dishes capture the spirit of the South Pacific quite like Fish in Banana Leaves, the celebrated national dish of Fiji. Fresh fillets are bundled together with fragrant herbs and vegetables, wrapped in tender green leaves and gently steamed until meltingly soft. The leaves seal in every drop of flavour while perfuming the fish with a subtle, grassy aroma. It is a wonderfully wholesome way to cook, rooted in island tradition, and it brings a taste of the tropics straight to your kitchen table.

About Fish in Banana Leaves

Fish in Banana Leaves is a traditional dish from Fiji that reflects the deep roots of Polynesian cooking. It brings together fresh, aromatic fish and a colourful mix of spices and vegetables to create a flavour that is entirely its own. What makes this method so special is that the ingredients are wrapped in soft banana leaves and gently steamed, which gives the dish an exquisite aroma while preserving all the goodness of the fresh ingredients. The result is light, fragrant and deeply satisfying — a true taste of the islands.

Ingredients (serves 1–2)

2 fish fillets (such as snapper or cod)
2 banana leaves
1 medium onion, finely chopped
2 cloves garlic, crushed
1 red pepper, diced
1 teaspoon grated ginger
1 tablespoon soy sauce
2 tablespoons lime juice
Salt and pepper, to taste
Fresh coriander leaves, to garnish

Shopping for the ingredients

When shopping for Fish in Banana Leaves, freshness is everything. Aim to buy good-quality fish, ideally from a local fishmonger, to be sure of the best flavour and texture. Banana leaves can usually be found in Asian or ethnic grocery shops, often in the chilled or frozen section. Choose leaves that are smooth, green and free of blemishes, as these are far easier to fold and steam without tearing.

Preparing the dish

A little preparation goes a long way towards bringing out the best in this dish. Start by rinsing the fish fillets and patting them dry. Cut the banana leaves into manageable squares — roughly 30 cm x 30 cm — so they wrap neatly around the fish. Then prepare the vegetables and combine the seasonings to make a fragrant marinade that will flavour the fish as it steams.

Step-by-step instructions

Season the fish fillets with lime juice, soy sauce, salt and pepper, then leave to marinate briefly.
Lay a banana leaf flat on a board and place a little of the vegetable mixture in the centre.
Set the marinated fish fillet on top of the vegetables and cover with the remaining vegetables and seasonings.
Carefully fold the banana leaf around the fish and tie it shut with kitchen string.
Bring water to the boil in a steamer and steam the parcels for around 20 minutes.
Once steamed, open the parcels gently and garnish with fresh coriander leaves.

Gluten-free / lactose-free version

Fish in Banana Leaves is naturally gluten-free and lactose-free, as it is made mainly from fresh fish, vegetables and herbs. If you are following a gluten-free diet, simply check that any sauces you use — such as the soy sauce — are gluten-free; a rice-based or tamari soy sauce is often a good choice. With these small adjustments you can enjoy the dish without a second thought, much like the wholesome Coconut Fish.

Tips for vegans and vegetarians

This recipe adapts easily for vegans and vegetarians. In place of the fish you can use grilled tofu or seitan, both of which make an excellent source of protein. You can also choose vegetables to suit your taste or the season — try aubergine, courgette or even roasted cauliflower. Steaming in banana leaves still delivers an intense aroma and a beautifully tender texture, just as it does with the fish.

More tips and tricks

A few simple tips and tricks can take your cooking to the next level. Make sure the water in the steamer is boiling before you add the parcels, so they cook evenly throughout. If you do not have a steamer, an ordinary pan works well too — just use a trivet or sieve to keep the parcels above the water. Let the parcels rest for a moment after steaming so the flavours have time to settle.

Adapting the recipe to your taste

Fish in Banana Leaves offers endless room for adaptation. Depending on your preference, you can vary the seasonings — add chilli for a spicier kick, or stir in coconut milk for a creamier finish. The vegetables can be swapped to match your taste or whatever is in season, so every bite brings something new. For a richer, creamier alternative along the same lines, try the island favourite Grilled Fish with Coconut Sauce.

Ingredient substitutions

Should some ingredients be hard to find at your local market, there are plenty of alternatives. Instead of snapper or cod, you could use other fish such as salmon or trout. If fresh banana leaves are unavailable, frozen leaves or even aluminium foil will do the job. Don’t be afraid to experiment with different combinations and discover new flavours along the way.

Drink pairing ideas

The right drink rounds off the whole experience. A light white wine such as Sauvignon Blanc pairs beautifully with fish and lifts the dish’s delicate flavours. Alternatively, cooling mocktails or fruit juices echo the tropical notes wonderfully — a fresh Mango Juice or a zesty mint-and-lemon drink makes the perfect companion. For something even more refreshing, a glass of chilled Coconut Water is hard to beat.

Serving and presentation ideas

Presentation is part of the pleasure with this dish. Serve the fish parcels straight in their banana leaves on a pretty plate, garnished with fresh coriander and lime wedges. A side of rice or quinoa complements the flavours perfectly, while a scattering of tropical fruit adds a vibrant finishing touch. A bowl of Sticky Coconut Rice alongside makes for a truly island-style spread.

A bit of history

Cooking fish in banana leaves is a long-standing tradition across many cultures of the South Pacific islands. The method often traces back to a historical heritage in which natural materials played a central role in cooking and steaming. In Fijian culture the dish is frequently prepared for festive occasions and embodies community and hospitality. The pairing of fresh fish with local spices reflects the richness and variety of the islands’ land and sea, much like the wider tradition of Fijian cuisine.

More recipe ideas

Summary: Fish in Banana Leaves

Fish in Banana Leaves offers not only a unique flavour experience but also a healthy and nourishing meal. Fresh fish and fragrant vegetables, wrapped in banana leaves and gently steamed, bring the warmth of the tropics straight into your kitchen. It is ideal for a special occasion or simply for expanding your cooking repertoire. Let the aromatic flavours and rich cultural history of this Fijian classic inspire you to give it a try.