Name: Banana Leaf Snapper With Chickpeas and Coconut Rice
Yield: 8 Servings
Ingredients: 3 cups white jasmine rice, rinsed; 1½ cups unsweetened coconut milk; Kosher salt; 2 5-lb. or four 2½-lb. head-on whole fish (such as red snapper or black sea bass), cleaned; 1 lb. package fresh or frozen, thawed banana leaves (optional); Kosher salt; 1 lime, thinly sliced into rounds; 6 garlic cloves, thinly sliced; 1 3" piece ginger, peeled, cut into matchsticks; 1 small handful cilantro sprigs; 1 small handful mint springs; 2 cups unsweetened coconut milk; ½ cup unsweetened coconut flakes; ¼ cup extra-virgin olive oil; 3 15.5-oz. cans chickpeas, rinsed; 2 jalapeños or serrano chiles, seeds removed, finely chopped; 2 garlic cloves, finely chopped; Kosher salt; 1 tsp. ground coriander; 1 tsp. ground turmeric; Juice of 1 lemon; 2 Tbsp. unseasoned rice vinegar; ¼ cup coarsely chopped cilantro; ¼ cup mint leaves, torn if large; Lime wedges (for serving)

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Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper. Banana leaves will lend a sweet, slightly floral flavor to the fish while it cooks, but if you can’t find them, wrapping each fish in parchment paper will still keep it from drying out.

This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food.’

Recipe notes