Bombay Fish Steamed in Banana Leaves

Name: Bombay Fish Steamed in Banana Leaves
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters fresh cilantro sprigs; 1 teaspoons coarse salt, or to taste; 118 milliliters fresh mint leaves; 3 larges garlic cloves; 1 teaspoon ground cumin; 850 grams salmon or haddock fillet with skin; 59 milliliters fresh lime or lemon juice; 1 small to 2 small fresh serrano chiles 1/2 cupgrated fresh coconutor unsweetened desiccated coconut; 6 larges untreated fresh or thawed frozen banana leaves or large Swiss chard leaves; 59 milliliters water

Need a gluten free, dairy free, and primal main course? Bombay Fish Steamed in Banana Leaves could be a super recipe to try. This recipe serves 6. One portion of this dish contains approximately 24g of protein, 1g of fat, and a total of 123 calories. If you have lemon juice, swiss chard leaves, mint leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Mince garlic and, wearing protective gloves, mince serranos. In a blender purée all sauce ingredients until smooth.

Ingredients you will need

Garlic

Ground Meat

Sauce

Equipment you will use

Blender

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.

Ingredients you will need

Banana Leaves

Water

Ribs

Equipment you will use

Bowl

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.

Ingredients you will need

Sauce

Fish

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.

Ingredients you will need

Sauce

Steam packets over boiling water, covered, until fish is just cooked through, about 8 minutes.

Ingredients you will need

Water

Fish

Serve fish immediately.

Ingredients you will need

Fish

Equipment

Blender

Bowl

Ingredients

Servings:

237milliliters

fresh cilantro sprigs 1teaspoons

coarse salt, or to taste 118milliliters

fresh mint leaves 3larges

garlic cloves 1teaspoon

ground cumin 850grams

salmon or haddock fillet with skin 59milliliters

fresh lime or lemon juice 1small

to 2 small fresh serrano chiles 1/2 cupgrated fresh coconutor unsweetened desiccated coconut 6larges

untreated fresh or thawed frozen banana leaves or large Swiss chard leaves 59milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.