Skip to main content
Main

Nga Baung Doke

A steamed fish dish wrapped in banana or bamboo leaves, coated with a coconut and spice mixture.

From the Recipes Wiki (Fandom) · 13 ingredients
Jump to recipe ↓

Why it works: Ginger and turmeric match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,776 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Nga Baung Doke

Time15 minutes

Ingredients

Directions

Prepare the fish

  1. Wash the fish fillets and dry them.

  2. Cut the fillets into serving pieces.

  3. Set the pieces aside.

Make the coconut mixture

  1. Place desiccated coconut, hot water, garlic, and grated ginger in a blender and blend until the coconut is finely ground.

  2. Pour the mixture into a bowl and add the remaining seasonings, then mix well.

Wrap and steam

  1. Place the fish fillets on banana or bamboo leaves.

  2. Spoon 3–4 teaspoons of the coconut mixture onto each fish fillet.

  3. Wrap the fish and mixture in foil.

  4. Steam the wrapped fish for 15 minutes.

Nutrition, whole recipe (rough)

1290Calories
42 gProtein
42 gFat
185 gCarbs

Counts 11 of 14 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Coconut1/2 cup shredded (40g)283
Salmon100g cooked208
Rice1 cup cooked (158g) white206
Banana1 medium (118g)105
Lemonjuice of 1 lemon (48ml)12
Turmeric1 tsp ground (3g)9
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Waternot in our table0
Toasted Sesame Seednot in our table0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Ginger + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,776 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Coconut + turmerictop 2% of all pairs
    Smell alikestrong
    Cooked together1,027 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Clove + turmerictop 4% of all pairs
    Smell alikestrong
    Cooked together1,876 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Ginger + sesametop 4% of all pairs
    Smell alikemoderate
    Cooked together1,531 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fish fillets
Provide the main protein, which cooks through gently inside the steamed wrapping.
Desiccated coconut
Adds moisture, richness and a sweet, nutty coconut flavour to the coating.
Rice flour
Thickens the coconut mixture so it clings to the fish instead of running off.
Ginger
Adds a sharp, aromatic warmth that cuts through the richness of the coconut.
Garlic
Contributes pungent aroma that mellows as the parcels steam.
Ground turmeric
Gives the coating its yellow colour and a mildly earthy, bitter note.

The step that matters

Wrapping the fish tightly in foil. Sealing the parcel traps steam so the fish cooks gently in its own moisture. A loose wrap lets steam escape, leaving the fish dry and the coconut mixture unevenly cooked.

Swap the sesame

How well each one fits the dish's main ingredients (fish, coconut, clove, garlic, ginger, turmeric, pepper):

  1. Chickpeafits better
  2. Lentilsfits better
  3. Cashew nutfits better
  4. Sesamethe original

Fit is the average pairing score against fish, coconut, clove, garlic, ginger, turmeric, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Lemon SauceLemon Sauce236 recipesFried FishFried Fish120 recipesRice FrittersRice Fritters84 recipesFish CroquettesFish Croquettes81 recipes