Nga Baung Doke
Nga baung doke, which literally means 'wrapped fish', is a delicate recipe from Myanmar cuisine, often reserved for special occasions due to the time required for preparation. The banana leaf is not just a practical wrapper but an ingredient in its own right, transferring a light vegetal aroma to the fish during steaming. This dish has deep roots in Southeast Asian cooking techniques, where the large, pliable leaves of the banana tree are used to protect delicate foods during steaming or grilling. The presentation of the parcels remains part of the experience, and guests often unwrap their own steamed parcel right at the table.
Steamed in banana leaf
The fish is wrapped tightly in a banana leaf, which locks in the juices and lends a subtle aroma.
Fragrant fish paste
The fish flesh is minced and blended with spices to form a dense, easily shaped paste.
Abundant fresh herbs
Lemongrass, kaffir lime leaves and fresh cilantro bring intense freshness to the fish mixture.
Creamy coconut milk
A little coconut milk binds the fish paste, giving it a velvety texture after steaming.
Ingredients 4 servings
- 600 g white fish fillet, skinless
- 150 ml coconut milk
- 2 lemongrass stalks, finely chopped
- 4 kaffir lime leaves, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 tsp ground turmeric
- 2 green chilies, finely chopped
- 4 large banana leaves, center rib removed
- Wooden toothpicks to secure the parcels
How to make it
- 1Cut the fish into small pieces and mince it finely with a knife or in a food processor, until you get an almost smooth paste with a little texture.
- 2Mix the fish paste with the coconut milk, chopped lemongrass, kaffir lime leaves, cilantro, turmeric and chilies, until all the ingredients combine evenly.
- 3Quickly pass the banana leaves over a burner flame or in a dry pan, so they become pliable and won't tear when folded.
- 4Place a generous portion of the fish paste in the center of each cleaned banana leaf.
- 5Fold the leaf tightly around the filling, forming a compact rectangular parcel, and secure the edges with wooden toothpicks.
- 6Place the parcels in a steamer over boiling water, seam-side down, to prevent leaks.
- 7Steam the parcels for 20-25 minutes, until the fish paste sets completely on the inside.
- 8Let the parcels cool slightly before opening, then serve the fish straight from the banana leaf to preserve the aroma.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
