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Branzino Cooked in Banana Leaves

by Manish Mallick

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Peanut Free

Corn Free

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

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 30 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

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Elinah · 03/27/24

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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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