Entree: Philippines – Visayas – Tinuom (Banana-leaf-wrapped seasoned whole fish roasted or baked until steamed and smoky)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole red snapper or whole tilapia, about 1.25 lb (560 g) each, scaled, gutted and rinsed
- 4 large banana leaves, washed and briefly passed over flame or immersed in hot water to soften
- 1/3 cup (80 ml) coconut milk or coconut cream diluted with 2 tbsp (30 ml) water
- 2 tbsp (30 ml) fish sauce (patis)
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 thumb-sized piece ginger, julienned (about 2 tbsp (30 ml) or 11/16 oz (20 g))
- 2 stalks lemongrass, white part bruised and halved lengthwise
- 2 long green chilies (siling haba) or 1–2 green finger chilies, sliced
- 2 tbsp (30 ml) calamansi or lime juice
- 1 tsp (5 g) ground black pepper
- 1/4 cup (15 g) fresh cilantro or fresh scallions, chopped for garnish
- 1 tbsp (15 ml) cooking oil to brush banana leaves

Show original ingredient measurements

- 2 whole red snapper or whole tilapia, about 1.25 lb (560 g) each, scaled, gutted and rinsed
- 4 large banana leaves, washed and briefly passed over flame or immersed in hot water to soften
- 1/3 cup (80 ml) coconut milk or coconut cream diluted with 2 tbsp (30 ml) water
- 2 tbsp (30 ml) fish sauce (patis)
- 3 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 thumb-sized piece ginger, julienned (about 2 tbsp or 20 g)
- 2 stalks lemongrass, white part bruised and halved lengthwise
- 2 long green chilies (siling haba) or 1–2 green finger chilies, sliced
- 2 tbsp (30 ml) calamansi or lime juice
- 1 tsp (5 g) ground black pepper
- 1/4 cup (15 g) fresh cilantro or fresh scallions, chopped for garnish
- 1 tbsp (15 ml) cooking oil to brush banana leaves

Instructions

1. Pat the fish dry and score each side twice. Season inside and out with 1 tbsp (15 ml) fish sauce, 1 tsp (5 g) black pepper, and half the calamansi or lime juice.
2. Mix coconut milk, remaining 1 tbsp (15 ml) fish sauce, minced garlic, sliced onion, ginger, sliced chilies, and remaining lime juice in a bowl.
3. Stuff the fish cavity with bruised lemongrass stalks and a portion of the aromatics mixture. Place remaining aromatics atop each fish.
4. Lay out softened banana leaves and brush lightly with 1 tbsp (15 ml) oil to prevent sticking. Place each stuffed fish on a leaf, fold and wrap tightly, and secure with kitchen twine or toothpicks.
5. To roast in coals traditionally: place wrapped fish directly on hot embers or a grill over charcoal, cover and cook for 20–30 minutes until fish flakes easily. To bake in an oven: place wrapped fish on a baking sheet and bake at 400°F (200°C) for 20–30 minutes.
6. Remove from heat and let rest 5 minutes. Unwrap carefully to allow steam to escape and discard lemongrass if desired.
7. Transfer fish to a serving platter, garnish with chopped cilantro or scallions, and serve with steamed rice and a side of calamansi or soy-based dipping sauce.