Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Andamannicobar · Breakfast

Steamed Wrapped Fish with Herbs

Delicate steamed fish parcel wrapped banana leaves with coconut, herbs - island preparation.

🧺 Ingredients

• Pomfret fish 250g (whole, cleaned)
• fresh grated coconut 80g
• onions 60g (chopped)
• garlic 3 cloves (minced)
• ginger 1 tbsp (minced)
• green chillies 2 (chopped)
• cilantro 3 tbsp (chopped)
• curry leaves 15
• turmeric powder 0.5 tsp
• red chilli powder 0.75 tsp
• coconut milk 100ml
• salt to taste
• lemon juice 1 tbsp
• banana leaves 1 large (30x30 cm, softened flame)

👩‍🍳 How to make Steamed Wrapped Fish with Herbs

1. Clean fish: scales off knife back, gut, rinse thoroughly cold water, pat dry.
2. Make paste: grind grated coconut, onions, garlic, ginger, green chillies, cilantro, curry leaves, turmeric, salt food processor (5 min smooth paste, pale yellow).
3. Mix paste with chilli, lemon, coconut milk (thick sauce, coats spoon).
4. Banana leaf: soften holding flame 2-3 sec each side (pliable, dark green glossy).
5. Leaf flat surface shiny up.
6. Spread thin layer paste leaf (2 tbsp), place fish center.
7. Cover fish remaining paste (coat evenly, belly cavity).
8. Fold banana leaf completely enclose fish (sides, then ends, tight parcel).
9. Toothpicks/twine secure if needed.
10. Fill steamer pot 500ml water, rolling boil (100°C).
11. Wrapped fish steamer rack, cover lid.
12. Steam 15-18 min until cooked (opaque flesh, flakes easily fork, 63°C internal).
13. Cool 2 min wrapping (residual heat finishes).
14. Unwrap carefully (hot leaf tears), transfer plate.
15. Serve hot, eat fish banana leaf directly or plate.

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