Steamed cod with coconut rice

Ed Baines steams up a sensational supper of flaky cod and coconut rice in this glorious Thai inspired fish dish
By Ed Baines
Steamed cod with coconut rice
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 100 g basmati rice, cooked
  • 1 tbsp mirin, (Japanese rice vinegar)
  • 1 bunches coriander, finely chopped
  • 1 shallots, finely sliced and cooked until soft
  • 1 tbsp ground ginger
  • 0.5 tbsp chilli powder
  • 1 limes, juice and zest
  • 1 tbsp fish sauce
  • 400 ml coconut milk
  • 1 large banana, leaf
  • 200 g cod fillets
  • 1 mango, finely diced
  • 1 pinches chillies, powder
  • 1 pinches white sugar


1. In a bowl mix together the rice, vinegar, coriander, shallot, ginger, chilli powder lime juice and lime zest, lime leaf, fish sauce and coconut milk. 2. Spread this over banana leaf and place the fish over the top, covering the ingredients. 3. Use the leaf to wrap the fish up in a parcel by using the thin part of the leaf to secure the sides. 4. Place the parcels into a steamer and steam for 20 minutes. 5. For the mango salsa, mix together the mango, chilli and sugar. 6. Serve the cod in the banana leaf with the mango salsa to accompany it.

Rate This Recipe