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Bombay Fish Steamed In Banana Leaves
Recipe Information
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Rating: 9.13 with 4 votes
Servings: 6
Prep Time:: 15 to 30 minutes
Cook Time: Less than 15 minutes
Cooking Method: Boiled
Meal Type: Entree
Main Fish: Salmon
Ingredients
  • 3 large garlic cloves
  • 1 to 2 small fresh serrano chiles
  • 1/2 cup grated fresh coconut
  • 1 cup fresh cilantro sprigs
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh lime or lemon juice
  • 1/4 cup water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse salt
  • 6 untreated fresh or thawed frozen banana leaves
  • six 5-ounce pieces salmon or haddock fillet with skin
Directions
If using banana leaves, cut away ribs and in a large bowl of hot water soften leaves 1 minute to help keep them from splitting. Cut six 8-inch squares from leaves. On a work surface arrange 1 leaf square and pat dry. Spread 1 teaspoon herb sauce down middle of square to equal length of a piece of fish and arrange piece, skin side down, on sauce. Spread 1 tablespoon sauce over piece. Fold top and bottom edges of leaf over piece and fold sides of leaf over piece, enclosing it. Arrange packet, seam sides down, in a bamboo steamer or on a large steamer rack. Make 5 more packets in same manner and arrange in steamer or on rack. Steam packets over boiling water, covered, until fish is just cooked through, about 8 minutes. Serve fish immediately.
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9.13 with 4 votes
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