
Branzino Cooked in Banana Leaves

Inspired by coastal India, this dish features Kerala-style branzino cooked in banana leaves until flaky and tender. But the real star of the plate is Chef Manish's malabar sauce, a coconut-based curry sauce that's spiced but not spicy, creamy, and just a little sweet. The rich sauce pairs excellently with branzino — a buttery, yet light white fish — and a side of simply wilted baby spinach, making this dish feel perfectly balanced and satisfying.
Nutritional facts
Protein
36g
Carbs
19g
Calories
740kcal
Fat
59g
Ingredients
Pitted red kokum, Indian Ground Chili, Turmeric, Extra Virgin Olive Oil, Red Onion, Plum Tomato, Coconut Oil, Coriander, Black Pepper, Curry Leaf, Chili Powder, Ginger Garlic Paste, Kosher Salt, Coconut Milk, Lemon Juice, Baby Spinach, Branzino, Sea Salt
Contains fish, coconut.
Reviews
3.5





Based on 30 reviews
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About Manish Mallick

One of Chef Manish Mallick's greatest passions is meeting new people and forming meaningful connections along the way. He discovered that the hospitality industry lets him do just that everyday. Mallick wanted to elevate the Indian dining experience by bringing progressive, artful, vibrant, and fun concepts to the Chicago community. He has accomplished this with the launch of Bar Goa in the River North neighborhood and ROOH Chicago in the West Loop. Community service is another major passion for Mallick. During the COVID-19 pandemic, he ensured communities and frontline heroes in need were served hundreds of fresh and delicious meals on a daily basis, personally delivering them to various locations across the Chicago metro area, including Englewood Montessori, YWCA, Northwestern Hospitals, AMITA Hospitals, and Hungry Hood.
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