Banana Leaf Snapper With Chickpeas and Coconut Rice

Directions

1. 1
   Combine rice, coconut milk, and 3 cups water in a medium saucepan, season lightly with salt, and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and cook rice until tender, 17–20 minutes.
2. 2
   Remove pan from heat; let coconut rice sit (still covered) 15 minutes. Fluff rice with a fork, then cover and keep warm until ready to serve.
3. 3
   Preheat oven to 400°.
4. 4
   Place each fish on a banana leaf or two (you many need to use a few, overlapping as needed, depending on the size of the fish; you just need to make sure each fish is enclosed when wrapped) or 2–4 pieces of parchment paper, depending on the size of the fish. Season fish inside and out with salt, then divide lime rounds, garlic, and ginger over each fish. Stuff cavities with cilantro and mint, dividing evenly.
5. 5
   Pour some coconut milk over each fish, then wrap up in banana leaf or parchment to make a packet.
6. 6
   Divide packets between 2 large baking sheets, arranging seam side down, and bake fish just until flesh is cooked through and flakes easily with a fork (open a packet to check), 15–20 minutes if using 2½-lb. fish or 25–40 minutes if using 5-lb. fish.
7. 7
   While the fish is roasting, toast coconut in a dry large skillet over medium heat, shaking pan often, until golden brown, about 4 minutes.
8. 8
   Transfer coconut to a medium bowl and set aside.
9. 9
   Return skillet to medium-high heat and pour in oil. As soon as oil shimmers, add chickpeas and cook, stirring often, until golden brown, about 3 minutes.
10. 10
    Add jalapeños and garlic and season with salt. Cook, stirring often, until chiles and garlic are softened and chickpeas are a little crisp in spots, about 4 minutes.
11. 11
    Sprinkle in coriander and turmeric and cook, tossing, until turmeric turns chickpeas a deep golden hue and mixture is fragrant, about 30 seconds.
12. 12
    Add lemon juice and vinegar and season with more salt if needed.
13. 13
    Transfer to a serving bowl and fold in cilantro and mint. Top with reserved toasted coconut.
14. 14
    Open up banana leaves and transfer fish to a platter.
15. 15
    Transfer warm coconut rice to a serving bowl.
16. 16
    Serve fish with chickpeas, coconut rice, and lime wedges alongside.