Chili Snapper in Banana Leaves



  • lime dressing (Chili)
  • 1/4 cup sweet chili sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 clove garlic (minced)
  • snapper (Chili)
  • 4 whole snapper (baby, cleaned, heads removed)
  • 1 banana leaf (cut into 4 - 12 inch squares)
  • 1 Thai chili (fresh red, thinly sliced)
  • 4 kaffir lime leaves (fresh, finely shredded)
  • 2 green onions (thinly sliced)
  • 2 stalks lemongrass (fresh, cut into matchsticks)


  1. To make the chili lime dressing, whisk together all ingredients. Set aside.
  2. Score fish through thickest part of flesh then arrange on a large tray. Drizzle with 1/2 the dressing. Cover and chill for 1 hour.
  3. Dip each banana leaf into boiling water then rinse under cold water. Pat dry with paper towels. Combine chili, kaffir lime leaves and green onions in a medium bowl. Distribute lemongrass between banana leaves then top with fish. Sprinkle with chili mixture then fold opposite corners of leaves over to enclose fish. Secure with butcher's twine.
  4. Arrange parcels, in a single layer, in a large bamboo steamer. Steam over a large saucepan of simmering water for about 15 mins, or until fish is cooked through.
  5. Serve fish in parcels, drizzled with remaining dressing.
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