Anahita Dhondy’s steamed fish
Anahita Dhondy’s steamed fish
“When did you last try something new in the kitchen?” asked Anahita Dhondy. Try her Parsi-style steamed fish as part of EAT Cook Club. Get involved and make your own version and show us how you’ve done.
Prep time:
25m
Cook time:
15m
Servings:
4
Ingredients:
For the fish:
- 1 kg fish (with bone, cut into 60 g pieces)
- 4 tbsp lemon juice
- 4 banana leaves
For the chutney:
- 1 cup fresh coconut, finely grated
- 2 cups fresh coriander (with stem and roots)
- ¼ cup mint
- ¼ cup sugar
- 50 g garlic, peeled
- 10 g green chilli
- 1 tsp cumin seeds
- Ice water to blend
- Lemons, sliced, for garnish
Methods:
1.
Marinate the fish pieces with salt and lemon juice and keep aside for 1-2 hours.
2.
Blend all the ingredients for the chutney in a mixer. Keep aside.
3.
Soften the banana leaves by passing them lightly over the low flame of a gas burner. Then, cut away the stalk. Cut the leaf into squares large enough to wrap the fish pieces.
4.
Arrange the leaf on a clean surface. Apply one layer of chutney, then place the fish on it. Top the fish with another layer of chutney.
5.
Pack the fish parcel with the help of a toothpick or string.
6.
Steam the parcel in a rice cooker or idli steamer for 15 minutes or until the fish is cooked.
7.
Garnish with lemons and serve with onion rings.
8.
Serve with boiled millets tossed with curry leaves and coconut.
