Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Banana Leaf-Steamed Cod

with Spiced Rice, Yu Choy & Coconut

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

That’s right, chefs. In this Southeast Asian dish, you’ll be wrapping cod fillets in banana leaves and cooking them to flaky perfection. You’re essentially creating a packet in which to steam the fish. Similar methods can be found in other traditions (like the French “en papillote” style, in which ingredients are baked in a packet of parchment). However, in addition to allowing the ingredients to steam together, the banana leaf adds its own flavor as well. Its mild, tropical sweetness provides a subtle contrast for the spices of this delightful meal.

fresh
ingredients
Banana Leaf-Steamed Cod with Spiced Rice, Yu Choy & Coconut
Title
  • 2 Cod Fillets
  • ¾ cup Long Grain White Rice
  • 2 Banana Leaves
  • 2 cloves Garlic
  • 1 bunch Yu Choy
  • 1 Clementine
  • 1 Lime
  • 1 large bunch Cilantro
  • 1 1-Inch Piece Ginger
  • ¼ cup Dried Coconut Flakes
  • 2 tsps Banana Fish Spice Blend
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
1 Cook the rice:

Preheat the oven to 400°F. In a small pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 14 to 16 minutes, or until the liquid has been absorbed. Remove from heat and fluff the finished rice with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Trim off and discard the ends of the yu choy stems; thinly slice the stems and leaves. Peel and medium dice the clementine. Quarter the lime. Pick the cilantro leaves off the stems; discard the stems.

Prepare the fish:
3 Prepare the fish:

Season the fish fillets with salt, pepper and half the spice blend. Lay the banana leaves flat on a clean, dry work surface. Place one seasoned fish fillet in the center of each banana leaf. Fold the two, opposite short edges of the banana leaf over the fish and press down. Fold the open ends of the leaf towards the center to create square packets.

Steam the fish:
4 Steam the fish:

Place the banana leaf-wrapped fish fillets on a sheet pan, folded side down. Bake 12 to 14 minutes, or until the fish is cooked through. Remove from the oven and carefully open the banana leaf packages (they may release steam). Discard the banana leaves.

Make the spiced rice:
5 Make the spiced rice:

After the fish has baked for 5 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and remaining spice blend; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the yu choy and coconut flakes. Cook, stirring occasionally, 30 seconds to 1 minute, or until the yu choy has wilted. Add the cooked rice. Cook, stirring occasionally, 3 to 5 minutes, or until slightly crispy and fragrant; season with salt and pepper to taste. Remove from heat. Add the clementine; stir to combine.

Finish & plate your dish:
6 Finish & plate your dish:

Divide the spiced rice and cooked fish between 2 plates. Top each fish fillet with the juice of 1 lime wedge and a drizzle of olive oil. Garnish with the cilantro and remaining lime wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

Preheat the oven to 400°F. In a small pot, combine the rice, 1½ cups of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 14 to 16 minutes, or until the liquid has been absorbed. Remove from heat and fluff the finished rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Trim off and discard the ends of the yu choy stems; thinly slice the stems and leaves. Peel and medium dice the clementine. Quarter the lime. Pick the cilantro leaves off the stems; discard the stems.

Prepare the ingredients:
Prepare the fish:
3 Prepare the fish:

Season the fish fillets with salt, pepper and half the spice blend. Lay the banana leaves flat on a clean, dry work surface. Place one seasoned fish fillet in the center of each banana leaf. Fold the two, opposite short edges of the banana leaf over the fish and press down. Fold the open ends of the leaf towards the center to create square packets.

4 Steam the fish:

Place the banana leaf-wrapped fish fillets on a sheet pan, folded side down. Bake 12 to 14 minutes, or until the fish is cooked through. Remove from the oven and carefully open the banana leaf packages (they may release steam). Discard the banana leaves.

Steam the fish:
Make the spiced rice:
5 Make the spiced rice:

After the fish has baked for 5 minutes, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and remaining spice blend; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the yu choy and coconut flakes. Cook, stirring occasionally, 30 seconds to 1 minute, or until the yu choy has wilted. Add the cooked rice. Cook, stirring occasionally, 3 to 5 minutes, or until slightly crispy and fragrant; season with salt and pepper to taste. Remove from heat. Add the clementine; stir to combine.

6 Finish & plate your dish:

Divide the spiced rice and cooked fish between 2 plates. Top each fish fillet with the juice of 1 lime wedge and a drizzle of olive oil. Garnish with the cilantro and remaining lime wedges. Enjoy!