4
1-2
55 g
55 g
4
1 teaspoon
4
2
tablespoons
55 ml
1
tablespoon
8
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fish steaks, such as sea bass, cod or
salmon, each weighing 175-225 g
fresh or frozen banana leaves (optional)
finely grated fresh coconut
fresh mint, chopped
cloves garlic, crushed
ground cumin
fresh green chilies, seeded and chopped
lemon juice
cider vinegar
vegetable oil
dried curry leaves (optional)
salt and pepper
mint leaves and lemon slices, to garnish |
Method :
Wipe fish steak and place each in the centre of a 30 cm square
of banana leaf or piece of aluminum foil. Sprinkle fish with salt and pepper. Mix together coconut, mint, garlic, cumin, chilies and lemon
juice. Spoon a quarter of mixture over each fish steak. Fold sides of banana leaf or foil over to seal completely. Tie banana leaf parcels with fine string, if necessary. Pour vinegar, oil and 175 ml water into base of a large steamer,
add curry leaves (if using) and bring to the boil. Steam parcels for 12-15 minutes or until fish flakes easily. Open parcels and serve, garnished with mint and lemon slices.
Serves 4
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