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Fish, when delicately cooked with exotic flavors, makes the heart and the mind sing beautiful songs. In this recipe, the fish is steamed in a banana leaf, takes the dish to another level. The banana leaf flavors the fish ever so beautifully and delicately, making the taste buds very happy.
Prep time: 15 min
Marinating Time: 30 min
Cook Time: 15-18 min
Serves: 2-4
Ingredients:
Fish Fillets (tilapia, salmon, flounder, halibut) – 1 lb
For the Marinade:Coriander Seeds – 1 tbsp
Cumin Seeds – 1 tsp
Garlic Cloves – 5 large
Ginger – same amount as garlic
Fresh Shredded Coconut – 2 tbsp
Dry Red Chillies – to taste
Green Chillies – to taste
Cilantro – handful
Salt – 1 tsp or to taste
Coconut Milk – 1/4 cup
Method:
1. Wash and pat dry the Fish Fillets.
2. Salt lightly and keep aside for 10-15 min. to remove fish odor.
3. Meanwhile, make the marinade.
4. Combine everything into a spice blender and blend into a fine paste.
5. Wash the salt off the fish and pat dry with paper towels.
6. Marinate and cover the fish. Marinate for 30 minutes in the fridge.
7. Wipe the Banana Leaf and place the fish in the center.
8. Wrap the fish with the banana leaf and tie with a thread.
9. Place in a steamer, cover and cook for 15-18 minutes.
10. Once done, unwrap and transfer onto a plate and serve hot.
Tips:
1. Baking Method: Follow the same steps but place in a 350 degrees F, pre-heated oven and bake for 15-18 min.
2. No banana leaf? No worries! Wrap in a foil and bake or steam.
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January 11th, 2013 at 6:21 pm
The Girls are back! Happy new year
[Reply]
January 11th, 2013 at 8:01 pm
Good recipe, will try it out. Which blender are you girls using- the cup has a turner, what’s that for?
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January 11th, 2013 at 8:04 pm
Hi ladies,
Happy new year to you both. Your fish looks nice esp on a BANANA LEAF and was pleasantly surprised. Regarding the recipe I saw you were grinding the coriander seeds. Would n’t it give a raw smell to the recipe, since it was not cooked for long? Just a small doubt though.
[Reply]
January 11th, 2013 at 10:01 pm
I really enjoy your recipes and presentations. What spice grinder are you using?
June
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January 11th, 2013 at 11:52 pm
This dish is similar to a famous parsi dish called patrani machi(fish in leaves)…I never tried the dish becos I didnt find banana leaves…I will definitely try this dish with foil….
[Reply]
January 12th, 2013 at 7:35 am
I prepare same recipe but i add mint and few curry leaves which adds taste more..Thanks!
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January 12th, 2013 at 1:27 pm
new year’s gift.
[Reply]
January 13th, 2013 at 1:16 am
SO SO Glad you guys are back! Cannot wait to try this recipe
[Reply]
January 13th, 2013 at 4:40 pm
Hi Hetal and Anuja, Loved this fish recipe. I am going to try it soon. Thanks a ton.
[Reply]
January 14th, 2013 at 2:46 pm
I think you forgot to add some oil to the fish, am I correct here.
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January 14th, 2013 at 2:52 pm
Hi Hetal and Anuja,I like a lot with fish and Happy New year.
Thank you very much.
[Reply]
January 15th, 2013 at 12:10 am
Where i can buy the spice girder like yours?
Love your recipes.
[Reply]
January 17th, 2013 at 8:42 am
Can you guys please share the recipe for homemade rabri? I remember as i child i used to eat them every time we would visit india and i honestly cannot find a decent recipe for it.
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February 2nd, 2013 at 5:17 pm
Just a small tip;
If you place the banana leaves over a low flame for a very seconds (it is called ‘vattuka’ in malayalam), the leaves will become more pliable. The leaves will then not tear/break when wrapping the fish.
[Reply]
hetal Reply:
February 4th, 2013 at 4:39 pm
Thank you Blessy.
[Reply]
February 12th, 2013 at 4:45 pm
[...] Coconut Fish (Steamed). Bookmark the permalink. « Malaysian: Satay [...]
April 19th, 2013 at 11:21 pm
Hi Ladies,
First of all I would like to thank both of you for sharing such wonderful recipes. I never cooked before and I got married 1 month ago and learned all the cooking from your website! My in-laws and my husband love the food, but they don’t know my secret. Shhh
I have a silly question, I live in Irving, TX and I was wondering what kind of coconut milk do you guys use? I tried the egg curry recipes from your website with a can of coconut milk bought from wal-mart, but the dish didnt smell right. Something was wrong with the milk. So if you guys could tell me where you guys get the coconut milk from, I would appreciate it. Thanks again for sharing these wonderful recipes with us.
[Reply]
hetal Reply:
May 8th, 2013 at 7:08 pm
Hi Sonia,
You are very welcome! We usually get our coconut milk either from the Indian grocery store or from an Asian market (they are usually priced better there).
[Reply]