This simple steamed fish recipe is a common household name in West Bengal. Steaming helps preserve all the flavors& juices in the parcel.
SERVES – 2
INGREDIENTS
Fish fillet– 6 no’s, Deseeded slit green chili -3 no’s, Ginger garlic paste – 1tsp, French mustard – 1.5tbsp, Ginger julienne – 5sticks, Turmeric -1/2 tsp, Hung yogurt – 200gms, Lemon juice – 1tbsp, Salt – to taste, Banana leaf – 6 pcs, Fresh Coconut – 1/4th cup, Corriander stem chopped – 1tbsp, Mustard oil – 10 ml
Method:
1-Season the fish fillet with lemon juice, ginger-garlic paste & turmeric.
2-In a mixing bowl add hung yogurt along with French mustard, Turmeric, lemon juice, coriander stem, salt, fresh coconut & mustard oil.
3-Cut the banana leaves into 6’’ inch squares; dip them in hot water to make them pliable. Wipe the banana leaves with a kitchen towel.
4-Spread the banana leaves on a tray. Add a tbsp. of seasoned yogurt mixture on the leaf.Place the fish fillet on the yoghurt mixture and cover it with another tbsp. of seasoned yogurt mixture. Repeat the same process with other fillets.
5-Wrap the fish fillets individually in a banana leaf similar to envelope fold. Press the folded leaf gently and arrange in a steamer.
6- Steam the fish fillets for 8-10 mins depending on the size.
7- Serve the steamed fish wrapped in banana leaf.