This is a classic parsi fish recipe. Fish is marinaded in lovely herby spices, then steamed in a banana leaf (if you can get a hold of them). Don’t fret if you can’t get banana leaves, a simple steamer will suffice.
Banana leaves can be found in the freezer section of most Asian supermarkets. They have a natural antiseptic which is why they are used as disposable plates in many parts of the world.
PREP TIME 15 minutes
COOK TIME 15 minutes
YIELD: 4 SERVINGS
Prawn marinade ingredients
- 750g skinless boneless white fish
- 75g chopped coriander
- 50g chopped mint leaves
- 50g shredded fresh coconut
- Juice of 1 lemon
- 2 tablespoons garlic paste
- 1 tablespoons oil
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons green chilli paste
- 2 teaspoons ground roasted cumin
- Pinch of tumeric
- 1 handful fresh corriander
In a large mixing bowl mix all the marinade ingredients and marinade the fish for at least 4 hours. I usually use a food processor to make the ingredients as smooth as possible
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