New This Month

South Asian Fish with Green Chutney

Wrapping the fish in banana leaves makes this dish more authentic. They are big, so you will only need one or two.

  • Servings: 6

Source: Martha Stewart Living, March 1996

Ingredients

  • 6 boneless fillets of firm, white-fleshed fish (6 ounces each and about 1 inch thick), such as halibut, pompano, flounder, or turbot
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 12 thin slices of lime (about 1 1/2 limes)
  • Green Chutney
  • Fresh or packaged banana leaves (parchment paper can be substituted)

Directions

  1. Season fillets with salt and pepper. Place 2 slices of lime on each fillet and spoon chutney over the top; press gently.

  2. If using banana leaves, cut away center ribs and set aside to use as ties for the packages. Cut six 8-by-10-inch pieces from leaves. Quickly pass each piece over a gas flame to soften. If using parchment, cut six 8-by-10-inch pieces.

  3. Place a prepared fillet in the center of each banana leaf or parchment piece. Wrap each fillet securely and tie with the banana-leaf rib or kitchen string.

  4. Fill a large pot with 1 1/2 inches of water. Place a steaming rack in the pot or a bamboo steamer over it. Bring to a boil. Arrange packages on rack or in steamer, making sure that packages do not touch. Cover; steam until fish is flaky and cooked through, about 14 to 16 minutes. Serve immediately.

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