Vietnamese Steamed Fish in Banana Leaf
Vietnamese Steamed Fish in Banana Leaf, known as 'Cá Hấp Lá Chuối', is a fragrant dish where marinated fish fillets are wrapped in banana leaves and steamed. It typically features a white fish like snakehead or tilapia, seasoned with lemongrass, ginger, garlic, and fish sauce, often with added herbs like dill or perilla. This dish is a staple of Vietnamese home cooking, particularly in coastal and riverine regions.
🍽️ Nutrition at a glance
This dish is high in lean protein and low in carbohydrates and fat, making it a light yet nutritious meal. It provides essential nutrients like omega-3 fatty acids, vitamin B12, and minerals such as phosphorus and selenium, with a rough calorie count of 200-250 kcal per serving.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 32 g |
| Carbs | 4 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Vitamin B12 | 4.5 mcg |
| Selenium | 38 mcg |
| Phosphorus | 280 mg |
| Potassium | 350 mg |
| Omega-3 (EPA+DHA) | 800 mg |
| Niacin (B3) | 7.5 mg |
| Magnesium | 35 mg |
| Vitamin B6 | 0.5 mg |
Per 1 fillet (150 g) · estimated, varies by recipe
💡 What's interesting
Steaming in banana leaves is a traditional technique that not only imparts a subtle, earthy aroma but also helps retain the fish's moisture and nutrients without added fats. Nutritionally, the method preserves delicate omega-3s better than frying, and the herbs used are known in Vietnamese cuisine for their digestive benefits.
