Cod steamed in banana leaves with kaffir lime

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cod steamed in banana leaves with kaffir lime

Cod steamed in banana leaves with kaffir lime

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 650 Calories/Serving

40 Minutes

Banana leaves make a fragrant and convenient packet for steaming fish; they seal in moisture and impart a subtle grass-like aroma. In the time the cod steams, you’ll be able to cook the cabbage and prep the cilantro sauce to serve alongside. For a strictly paleo version of the cabbage, swap in white wine for the mirin rice wine.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Two 6-ounce wild Pacific cod fillets
  • 4 banana leaves
  • 4 kaffir lime leaves
  • ½ ounce fresh ginger
  • 1 to 2 garlic cloves
  • 1 pound Napa cabbage
  • 1 tablespoon black sesame seeds
  • 6 chiles de arbol (optional)
  • 2 tablespoons mirin (optional)
  • Fresh cilantro
  • 1 lime

Nutrition per serving

Calories 650, Total Fat 31g (40% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 830mg (36% DV), Total Carb. 45g (16% DV), Fiber 5g (18% DV), Protein 36g
Contains: Fish


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prepare the cod

Heat the oven to 400°F.
  • Season the cod fillets with salt and pepper.
On a work surface, arrange the banana leaves in 2 stacks of 2 leaves each. In each stack, the leaves should overlap by half, with the grains running perpendicular. Place a cod fillet at the center of each overlap. Tear the kaffir lime leaves into pieces and divide them evenly between each fillet. Fold the sides of the banana leaves around the fillets, then fold over the tops and bottoms to create 2 packages.


Cook the cod

Place each cod package on a sheet pan, folded sides down. Pour ¼ cup water into the pan. Bake until the cod is tender when pierced with a skewer or paring knife, 15 to 20 minutes. Remove from the oven and let rest for 5 minutes before unwrapping. While the cod cooks, make the cabbage.


Cook the cabbage

  • Peel and thinly slice the ginger.
  • Coarsely chop the garlic.
  • Coarsely chop the cabbage.
In a pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the ginger, sesame seeds, half the garlic, and as many of the chiles de arbol as you like. Cook until fragrant, 1 to 2 minutes. Stir in the cabbage, ¼ cup water, and the mirin or 2 tablespoons white wine. Season with salt and cook, stirring occasionally, until the cabbage is wilted, 8 to 10 minutes. While the cabbage cooks, prepare the cilantro sauce.


Make the cilantro sauce

  • Coarsely chop the cilantro.
  • Zest and juice the lime.
In a bowl, combine the cilantro, lime zest and juice, the remaining garlic and 2 tablespoons oil. Season to taste with salt and pepper.


Transfer the cod and braised cabbage to individual plates. Top the cod with the cilantro sauce and serve.