Steamed Fish with Banana-Curry Sauce

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4 servings (serving size: 1 fillet and 1/4 cup sauce)


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1/4 cup low-fat coconut milk
3 tablespoons chopped fresh cilantro
2 tablespoons minced fresh lemon grass or 1 teaspoon grated lemon rind
2 tablespoons minced shallot
2 tablespoons chopped fresh or freeze-dried chives
2 tablespoons fresh lime juice
1 teaspoon minced seeded red jalapeño pepper
1 teaspoon fish sauce
Dash of salt
1 garlic clove, minced
4 (6-ounce) halibut fillets


Combine first 10 ingredients in a large heavy-duty zip-top plastic bag. Add fillets; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally. Remove fillets from bag; discard marinade.

Cut 4 (12-inch) squares of parchment paper. Place each fillet on a square of parchment paper, and wrap tightly.

Place wrapped fillets in a bamboo or vegetable steamer. Steam, covered, 15 minutes or until fish flakes easily when tested with a fork. Unwrap fillets; serve with Banana-Curry Sauce. Serve with rice.

Created date

June 2004

Nutritional Information

Calories 261
Caloriesfromfat 20 %
Fat 5.9 g
Satfat 1.5 g
Monofat 1.7 g
Polyfat 1.6 g
Protein 36.8 g
Carbohydrate 14.2 g
Fiber 1.6 g
Cholesterol 80 mg
Iron 2.4 mg
Sodium 260 mg
Calcium 104 mg