Kerala style fish steamed in banana leaves

Deena Naidoo, MasterChef SA season 1, found inspiration for this recipe in his travels around India. The fish can also be baked in the oven.

• Serves: 4
• Difficulty: easy
• Prep time: 5 minutes
• Cooking time: 30 minutes

• 

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Ingredients

• 4 X 300 g fillets of white fish (hake or kingklip works well)
• 4 large pieces of banana leaves (place in hot water or over an open flame to soften)

Marinade/sauce

• 1 shallot
• 3 cloves garlic
• 5 ml (1 tsp) ground ginger
• 45 ml (3 tbsp) chopped fresh mint leaves
• 30 ml (2 tbsp) chopped fresh coriander leaves
• 1 green chilli (deseeded)
• 80 ml coconut milk
• 30 ml (2 tbsp) fish sauce
• pinch of white pepper
• juice and zest of 1 large lime

Spekko Royal Umbrella Jasmine Rice to serve

Method

1. Place all the ingredients for the marinade into a food processor and blend to a fine paste.
2. Coat fish fillets with the marinate mixture and place in the centre of each piece of the banana leaves.
3. Fold a banana leave around each piece of fish to form a parcel.
4. Secure and hold together with the aid of a toothpick.
5. Place fish parcels in a bamboo steamer and steam-cook for approximately 12-15 minutes until fish is cooked completely and opaque.
6. Remove then unwrap parcels when ready to eat.
7. Serve on a bed of Spekko Royal Umbrella Jasmine Rice