Coconut Fish (Steamed)

Fish, when delicately cooked with exotic flavors, creates the perfect balance of taste seeping into the fish without overpowering it. In this recipe, we wrap the fish and steam it with some spices and the results are just mouthwatering and yet, delicate. The banana leaf flavors the fish ever so beautifully and delicately, taking it to another level, leaving you happily satisfied.

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.

0 thoughts on “Coconut Fish (Steamed)

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  2. 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.

    1. 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).

  3. 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.

  4. 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.

  5. 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….

  6. 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.

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