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Snapper steamed in banana leaves

Method

  • Process the lemongrass, chillies, garlic, ginger and 1 cup mint leaves with the coconut cream, desiccated coconut, lime juice, lime pickle and 2 tspn turmeric to form a paste. Taste for seasoning.
  • Then lay the fish, individually, on 6 pieces of banana leaf, lightly season and sprinkle with lemon juice and a little turmeric. 
  • Spread the spice paste on top of the fish, wrap up and steam for about 8-10 mins until cooked.
  • To make the raita, combine the cucumber with 6 chopped mint leaves, the yoghurt and a squeeze of lemon juice.
  • Place fresh banana leaf squares on individual plates and top with the fish and a sprinkling of raita. Serve with steamed rice on the side.

Ingredients

  • 2 tbsp very finely chopped lemongrass
  • 2 small red chillies, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cm piece of ginger, grated
  • 1 cup+ 6 mint leaves
  • 1 cup coconut cream
  • 2 cups desiccated coconut
  • juice of 1 lime
  • 1 heaped tbsp Indian lime pickle
  • 2+ tspn turmeric
  • 12 large squares banana leaf
  • 6 x 180 gm snapper steaks
  • sea salt & freshly ground pepper
  • juice of 1 lemon
  • 1 continental (telegraph) cucumber, finely diced
  • ½ cup plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm