Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut Milk

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The flavors of the sauce were good however with the amount of coconut milk it made the consistency soupy. It difficult for the fish to absorb the flavors. I ended up pouring some of the sauce that I had reserved on the fish after it was done cooking, then topped it with fresh cilantro and a drizzle of sriracha. Definitely helped.

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There's something seriously wrong with this recipe. "Pound the... ingredients in a pestle and mortar to make a thick paste"??? No can do with all that coconut milk and lime juice. It creates a soupy sauce. Try containing THAT inside a banana leaf. You could poach the fish in this and serve it in a soup bowl, but not much else. However the sauce is tasty.

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I made this years ago and I lost the recipe. I remember that it was really tasty, the ingredients worked very well together. When I first read the recipe, I knew that the coconut milk would make it too runny so I bought the thickest coconut milk I could find. This way the sauce was contained inside the banana leaves, however, some still seeped out. Nonetheless, delicious and would make it again...now that I found the recipe.

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The flavor profiles in this dish are classic Thai flavors. This is like making a homemade curry (instead of using a paste from a jar. I think these flavors are exquisite with fish. It's even better with some coconut and lime scented rice. Not only was the recipe quite tasty, it is beautiful as well. Great date meal! Thanks for another wonderful recipe from across the pond!

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The recipe sounds a lot better than it is. The individual ingredients -- lime juice, ginger, coconut milk, garlic, cilantro -- are wonderful, but the combination in this recipe creates a muddle of flavors that is actually pretty boring. I would not make this again.

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I found the directions to grind the ingredients with a mortar and pestle a bit confusing. When you add a can of coconut milk it is way too watery to grind. Also, I felt that the amount of lime juice and lime zest could have been reduced. The sauce was way too citrusey and not savory. You can always squeeze lime on the finished dish. Overall, a bit sloppy. Perhaps the transcription was incorrect.

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I just made this for the first time and had to review it because it was so excellent! Pair it with Emeril Lagasse's coconut rice and it is absolute perfection. My husband and I felt like we were eating out at an expensive Asian fusion restaurant. Thank you for sharing such a delicious and healthy fish recipe.

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Everyone should try making this dish, it's easy and the taste is super dooper excellent! It is truly a crowd pleasing food.

Dottie
Bowie, MD

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A fantastic dish. Very easy and fun to make, with a beautiful presentation and taste.