National Dish Solomon Islands: Banana Leaf Wrapped Fish (Recipe)
In this article
Banana Leaf Wrapped Fish is fish steamed in a leaf parcel, which is the Pacific’s default method for anything worth cooking gently. The leaf keeps the moisture in and adds a faint grassy smell that foil cannot.
About Banana Leaf Wrapped Fish
The Solomon Islands are almost a thousand islands with reef fish everywhere and very little else. Fish, coconut, taro, sweet potato and greens are the whole larder, and steaming in leaves is how most of it is cooked.
The parcels go into a motu, the stone oven, or onto embers. A steamer basket does the job at home.
Ingredients (serves 1–2)
- 2 fillets of fresh fish (such as barramundi or snapper)
- 2 large banana leaves
- 1 lime (juice and zest)
- 1 small onion, finely chopped
- 1 garlic clove, chopped
- Fresh herbs (such as coriander or parsley)
- Salt and pepper, to taste
- Chilli, to taste (optional)
Shopping for the ingredients
Any firm reef or white fish. Banana leaves are sold frozen in Asian and African shops and thaw in minutes. Coconut cream is a worthwhile addition even though the recipe omits it, since it is what most Solomon Islands versions include.
Preparing the dish
Pass the banana leaves briefly over a flame or dip them in boiling water so they soften and fold without splitting. Marinate the fish only briefly, fifteen minutes, since lime starts to cure it.
Step-by-step instructions
- Gently warm the banana leaves over a heat source so they become pliable.
- Marinate the fish fillets with lime juice, onion, garlic, salt, pepper and chilli for 15 minutes.
- Lay one fillet on a banana leaf, top with fresh herbs, then fold the leaf snugly around it and secure with a cocktail stick.
- Repeat the process with the second fillet.
- Place the wrapped parcels in a steamer or a large pan with a little water.
- Cover the pan and steam the fish for around 15–20 minutes, until just cooked through.
- Serve the parcels unopened and let people open their own.
Gluten-free / lactose-free version
Fish, lime and aromatics contain no gluten and no dairy. The dish is naturally suitable for both restrictions.
Tips for vegans and vegetarians
The method works for anything. Taro, sweet potato, pumpkin or greens with coconut cream in the same parcel steam beautifully. Coconut rice alongside makes it a meal.
More tips and tricks
Soften the leaves over a flame before folding, or they crack. Do not over-marinate; fifteen minutes of lime is enough and longer starts to cook the fish. And open the parcel at the table, since the aroma when it opens is half the pleasure.
Adapting the recipe to your taste
Coconut cream poured into the parcel is the usual Solomon Islands addition and is worth doing. Ginger and chilli both suit it. Whole small fish rather than fillets is more traditional.
Ingredient substitutions
Foil replaces banana leaf at real cost to aroma. Baking paper is a middle option. Any firm fish works.
Drink pairing ideas
Fresh coconut water. Hibiscus drink is the local sweet option. SolBrew, the national lager.
Serving and presentation ideas
Serve the parcels closed on the plate with rice or boiled root vegetables alongside, and let each person unwrap their own. Lime wedges on the side. Nothing needs to be plated.
A bit of history
The Solomon Islands were settled around 30,000 years ago and remain overwhelmingly rural, with most people growing and catching what they eat. Leaf-wrapped steaming is the oldest cooking method there and it survives because it works. It anchors Solomon Islands cuisine.
More recipe ideas
- Chargrilled Reef Fish
- Coconut Ceviche
- Coconut Fish Curry
- Ginger Fish Soup
- Kokoda
- Poached Reef Fish with Herbs
Summary: Banana Leaf Wrapped Fish
Fish marinated in lime and steamed in a banana leaf parcel. Soften the leaves first, keep the marinade brief, and open the parcels at the table.
