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Serves: 4

Ingredients

8 pomfret
4 tbsp lemon juice
60 g coriander, chopped
4 fresh green chillies, roughly chopped
60 g fresh coconuts, grated
3 tsp cumin seeds
6 cloves fresh garlic
1/2 tsp salt
4 banana leaves

Source

This recipe had been sourced from Healthy Indian Cooking for Diabetes

Healthy Hints

This recipe uses flavourful fresh coconut. Small amounts of fresh coconut on occasion is fine, but be careful not to use creamed coconut in recipes too often — it is high in unhealthy saturated fats.

Cooking Guide

1. Cut the fish fillets into pieces roughly 5cm x 3.5cm. Sprinkle with half the lemon juice and set aside for 30 minutes.

2. Grind the coriander leaves, chillies, coconut, cumin and garlic to a fine paste. Mix in the salt and the remaining lemon juice, then use to coat the fish pieces. Leave to marinate for at least 15 minutes.

3. Cut the banana leaves into four pieces each. You could use foil or rice paper instead. Put one marinated fish piece on each piece of banana leaf, along with a little of the marinade, and fold up the leaves.

4. Heat sufficient water in a steamer. Place the wrapped fish in the steamer and steam for 15 minutes.

5. Serve the fish hot, still wrapped in the banana leaves.