📝 About This Recipe
Transport your senses to the sun-drenched shores of Bahia with this aromatic, jungle-wrapped masterpiece. This traditional Brazilian method uses banana leaves to steam the fish in its own juices, infusing it with a delicate smoky sweetness and keeping the flesh incredibly moist. Bursting with the vibrant colors of bell peppers, tomatoes, and the quintessential richness of coconut milk and dendê oil, this dish is a celebration of Brazil's coastal biodiversity.
🥗 Ingredients
The Fish
- 4 large pieces White Fish Fillets (Firm varieties like Snapper, Sea Bass, or Cod work best)
- 2 whole Lime Juice (Freshly squeezed)
- 4 cloves Garlic (Minced into a paste)
- to taste Salt and Black Pepper (Be generous with the seasoning)
The Moqueca-Style Marinade
- 200 ml Coconut Milk (Full fat for best flavor)
- 2 tablespoons Dendê Oil (Red Palm Oil) (Essential for authentic Brazilian color and earthy flavor)
- 1 medium Red Bell Pepper (Thinly sliced into rings)
- 1 medium Yellow Bell Pepper (Thinly sliced into rings)
- 2 medium Roma Tomatoes (Sliced into rounds)
- 1 small Red Onion (Thinly sliced into half-moons)
- 1/2 cup Fresh Cilantro (Roughly chopped)
- 1/2 teaspoon Malagueta or Chili Flakes (Adjust based on heat preference)
The Wrap
- 2-3 large leaves Banana Leaves (Cleaned and softened)
- 1 roll Kitchen Twine (For securing the parcels)
👨🍳 Instructions
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1
Pat the fish fillets dry with paper towels. Rub them thoroughly with the minced garlic, lime juice, salt, and pepper. Let them marinate in the refrigerator for at least 20 minutes.
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2
Prepare the banana leaves by wiping them with a damp cloth. To make them pliable and prevent cracking, carefully pass the leaves over an open gas flame for a few seconds until they turn shiny and dark green, or dip them in boiling water for 30 seconds.
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3
Preheat your oven to 400°F (200°C).
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4
In a small bowl, whisk together the coconut milk and the dendê oil until well combined and vibrant orange.
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5
Lay out a piece of banana leaf (roughly 12x12 inches) on a flat surface. If the leaves are thin, double them up for extra security.
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6
Place a few slices of onion, tomato, and bell peppers in the center of the leaf to create a 'bed' for the fish.
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7
Place one fish fillet on top of the vegetable bed.
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8
Top the fish with more vegetable slices and a generous sprinkle of cilantro and chili flakes.
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9
Spoon 3-4 tablespoons of the coconut milk and dendê mixture over the fish and vegetables.
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10
Fold the sides of the banana leaf over the fish, then fold the ends in to create a sealed rectangular parcel. Tie the parcel securely with kitchen twine.
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11
Repeat the process for the remaining fillets.
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12
Place the parcels on a large baking sheet and bake for 25-30 minutes. The leaves should look slightly charred and the parcels should feel puffed up with steam.
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13
Remove from the oven and let the parcels rest for 5 minutes before opening. This allows the juices to redistribute.
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14
Carefully snip the twine and open the leaves—be cautious of the hot steam. Serve directly inside the leaf for a beautiful presentation.
💡 Chef's Tips
If you cannot find banana leaves, parchment paper is a functional (though less aromatic) substitute. Dendê oil has a very distinct taste; if it's too strong for you, mix it 50/50 with extra virgin olive oil. Ensure the fish is fully thawed before starting to prevent excess water from diluting the sauce. Don't skip the 'flaming' of the leaves; it's the secret to making them flexible enough to fold without snapping. For an extra smoky flavor, you can finish the parcels on a grill for 5 minutes per side instead of using the oven.
🍽️ Serving Suggestions
Serve with 'Arroz Branco' (fluffy Brazilian white rice) to soak up the delicious coconut sauce. Pair with 'Farofa' (toasted cassava flour) to provide a crunchy textural contrast to the tender fish. A side of sliced avocado seasoned with lime and sea salt complements the richness of the dish. Drink pairing: A cold Caipirinha or a crisp, chilled Sauvignon Blanc. Offer a small bowl of 'Molho de Pimenta' (Brazilian hot sauce) on the side for those who want extra heat.