Fish Coconut Lime Mint En Papillote

A simple, highly aromatic recipe inspired by leaf-wrapped cooking such as ikan pepes in Indonesia. The fish cooks gently inside a natural wrapper that concentrates flavour while keeping it light and easy to digest.

Ingredients (serves 2)

  • 2 white fish fillets (cod, sea bream or sea bass)
  • 200 ml coconut milk
  • 1 lime (zest + juice)
  • 1 handful of fresh mint
  • 1 garlic clove
  • 1 cm fresh ginger
  • 1 tbsp olive oil
  • Salt, pepper
Fish coconut lime mint en papillote in banana leaf

Method

  1. Mix the coconut milk with the lime juice and zest.
  2. Add the grated garlic and ginger, then season with salt and pepper.
  3. Place the fish on the wrapper you have chosen.
  4. Spoon over the sauce and add the mint.
  5. Seal the papillote tightly.
  6. Cook for 20 minutes at 180°C (or steam for 15 minutes).

Which leaf should you use?

Banana leaf (recommended)

It brings a light vegetal note and allows for gentle, fragrant cooking. It is the most visual option and the closest to the spirit of ikan pepes.

Fig leaf (TEB signature option)

Fig leaf releases naturally milky, lightly coconut-vanilla aromas thanks to aromatic compounds such as lactones. It adds a very subtle and original dimension.

  • Flavour: rounded, lightly sweet, almost like “natural coconut”
  • Texture: protects the fish well and supports gentle cooking
  • Benefit: rich in antioxidant polyphenols (present in the leaves according to several botanical studies)

Ideal if you want a highly distinctive signature, though less accessible.

Parchment paper (simple alternative)

It works perfectly to recreate en papillote cooking if you do not have access to natural leaves.

No loss of texture, but less aromatic depth.

Nutritional interest

  • White fish is rich in lean protein
  • Coconut milk provides fats quickly used for energy (MCTs)
  • Ginger and mint support digestion
  • Gentle cooking helps preserve nutrients
Fish coconut lime mint papillote in banana leaf

Key takeaway

A very simple, adaptable and highly aromatic recipe. The choice of leaf makes all the difference between a classic version and a far more sensory signature version.

You can easily adapt this papillote by adding a base of grated or thinly sliced vegetables such as carrots, peas or courgettes, which will cook gently in the juices and enrich the texture of the dish. It pairs perfectly with plain rice for a complete and balanced meal.

This base also works with many variations: you can adjust the spices to your taste (turmeric, curry, kaffir lime, mild chilli…) to create softer or more intense versions.

To discover more inspiration in this spirit, explore the recipes in The Gourmet Grimoires.

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