Bombay Fish Steamed in Banana Leaves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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One extremely popular fish in Bombay, India's financial center, is pomfret, found in most coastal areas of the country. In one of my favorite pomfret preparations, called patrani macchi, the fish is stuffed with an herb paste and steamed in a banana leaf—which lends a unique fragrance and makes an attractive presentation at table (but should not be eaten). As pomfret is difficult to find in most parts of the United States, we suggest salmon, which is equally delicious. Ingredients:
3 large garlic cloves |
1 to 2 small fresh serrano chiles 1/2 cupgrated fresh coconut or unsweetened desiccated 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, or to taste |
6 untreated fresh or thawed frozen banana leaves or large swiss chard leaves |
six 5-ounce pieces salmon or haddock fillet with skin |
Directions:
1. Make sauce: Mince garlic and, wearing protective gloves, mince serranos. In a blender purée all sauce ingredients until smooth.
2. 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.
3. Steam packets over boiling water, covered, until fish is just cooked through, about 8 minutes. Serve fish immediately.
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