Steamed Fish with Coconut and Herbs

Recipe for Steamed fish with coconut, herbs and spices. Healthy steamed fish wrapped in banana leaves. Zero oil recipe. Recipe with step by step pictures and video.

Here is another simple, easy and classic steamed fish recipe. The fish is marinated in a paste made with fresh coconut, herbs and spices. The recipe comes together in no time and is perfect served as is or with rice. The fish is steamed in banana leaves. If you do not have access to banana leaves, you can steam it in parchment paper folded like envelopes (En papillote style). Avoid using aluminum foil as the lime juice etc… reacts with the aluminum and the fish tastes slightly metallic.

Note: Adding a little coconut oil while grinding the coconut and herb masala paste results in a better emulsion. I have not used oil today. If ok, do use coconut oil or any oil of your choice.

Here are some useful product links that will be helpful for making this recipe
Bamboo steamer
Indian heavy duty mixie

Here is the video of how to make Steamed fish with coconut and herbs

Here is the step by step tutorial of how to make Steamed fish with coconut and herbs

Take all the ingredients listed under masala paste and grind it with a few tablespoon of water to a thick smooth paste. You can also add a little coconut oil while grinding for better emulsion. I have not added any oil today. Also be sure to use fresh coconut for this recipe.

Add in juice of half a lime. Add in the fish fillets.

Apply the marinade generously to coat the fish. You can use fish fillets, steaks or whole fish like pomfret etc.. I have used fillet of silver croaker today. Marinate the fish for 15 minutes.

Lets get the banana leaves ready for wrapping. The banana leaves need to be wilted. Using the raw leaf would likely tear when folded. To avoid this problem, it needs to be wilted on fire. Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside. Just mere seconds is good enough. Do not show the leaf on fire for a long time. It might burn.

Add in the marinated fish piece to a big banana leaf.

Fold on all four sides to form a pocket. Place it seam side down so it does not open. Repeat with all the fish pieces. Set aside.

Heat a steamer and place the prepared pockets on the steamer. Steam for 10 minutes.

Steamed fish is ready.

Gently open the leaves and serve hot as is or with rice.

Steamed fish with coconut and herbs is ready!!! Enjoy!!!

Steamed fish with coconut and herbs

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Recipe for Steamed fish with coconut, herbs and spices. Healthy steamed fish wrapped in banana leaves. Zero oil recipe. Recipe with step by step pictures and video.

• Total Time: 20m
• Yield: 3 servings 1x

Ingredients

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Masala Paste for steamed fish

1/4 cup fresh coconut
5–6 sprigs coriander leaves
4 sprigs mint leaves
2 sprigs curry leaves
2 green chillies
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1/4 teaspoon black pepper powder
1/4 inch piece ginger
1 tablespoon coconut oil (optional)
Little water to grind

Other Ingredients for steamed fish

Juice of half a lime
500 grams fish fillet
Banana leaves -2-3

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Instructions

Take all the ingredients listed under masala paste and grind it with a few tablespoon of water to a thick smooth paste. You can also add a little coconut oil while grinding for better emulsion. I have not added any oil today. Also be sure to use fresh coconut for this recipe.

Add in juice of half a lime. Add in the fish fillets. Apply the marinade generously to coat the fish. You can use fish fillets, steaks or whole fish like pomfret etc.. I have used fillet of silver croaker today. Marinate the fish for 15 minutes.

Lets get the banana leaves ready for wrapping. The banana leaves need to be wilted. Using the raw leaf would likely tear when folded. To avoid this problem, it needs to be wilted on fire. Run the banana leaf on fire for 2-3 seconds. The leaf would have become soft. Set aside. Just mere seconds is good enough. Do not show the leaf on fire for a long time. It might burn. Add in the marinated fish piece to a big banana leaf. Fold on all four sides to form a pocket. Place it seam side down so it does not open. Repeat with all the fish pieces. Set aside.

Heat a steamer and place the prepared pockets on the steamer. Steam for 10 minutes. Gently open the leaves and serve hot as is or with rice. Steamed fish with coconut and herbs is ready!!! Enjoy!!!

Notes

Adding a little coconut oil while grinding the paste results in a better emulsion. I have not used oil today. If ok, do use coconut oil or any oil of your choice.

• Author: Suguna Vinodh
• Prep Time: 10m
• Cook Time: 10m