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Photo of Thai scented snapper wrapped in banana leaves by WW

Thai scented snapper wrapped in banana leaves

3 - 5
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Unwrap the banana leaves and a burst of fragrances- ginger, kaffir lime, coriander and basil- will rise up with the steam.


Snapper, raw

600 g, (4x150g fillets)

Fresh lemongrass

1 piece(s), stem, finely chopped

Kaffir lime leaves

2 individual, finely shredded

Fresh red chilli

1 whole, seeded, thinly sliced

Fresh ginger

1 tbs, peeled, cut into matchsticks

Fresh coriander

2 tsp, root

Sweet chilli sauce

1 tbs

Fresh coriander

½ cup(s), leaves

Fresh basil

¼ cup(s), leaves


1 medium, cut into wedges, to serve

Microwave basmati rice

½ packet(s), (125g)

Choy sum

1 bunch(es), baby

Pak choy

1 bunch(es), baby

Reduced salt soy sauce

5 ml, (1 tsp)


  1. Preheat oven to 200°C. Cut four 40cm squares from the banana leaves. Bring a large saucepan of water to the boil. Using tongs, dip each square into the boiling water to soften. Refresh under cold running water.
  2. Place 1 fish fillet in the centre of each square. Top with the lemongrass, kaffir lime, chilli, ginger and coriander root. Drizzle with the sweet chilli sauce. Fold the banana leaf over to enclose the filling and use kitchen string to secure. Place on a baking tray. Bake for 10 minutes or until just cooked through.
  3. Place the fish parcels on serving plates. Open parcels and sprinkle with the coriander and basil leaves. Serve immediately with the lime wedges.


SERVING SUGESTION: Steamed baby pak choy, cut into wedges, and baby choy sum drizzled with 1 tsp salt-reduced soy sauce and ½ cup (85g) steamed Jasmine rice. NOTE: You will need 2 banana leaves for this recipe.