This is another dish cooked in banana leaf packets. Pomfret is such a fish which is cooked in number of ways and techniques, all over the world. It is super fleshy, does not have scales and no pin bone fish. Fry, grill, bake , curry, delicious in every way.
My family is super fan of this fish. For my hubby and son it is always fry or grill. But for my calorie conscious daughter it is always bake or steam.
This time it was bake. Its very easy. Just coat the fish with masala, wrap it in banana leaf or in a silver foil, steam it in steamer or bake it in oven. Serve with salsa or a dip of your choice.
- Pomfret fish whole- 2
- Chopped coriander leaves- ½ cup
- Chopped mint leaves- ½ cup
- Chopped spring onion with greens- 2 tblspn
- Ginger paste- 1 tspn
- Garlic paste- 2 tspn
- Crushed black pepper- 1 tspn
- Kosher/normal salt 1 tspn or to taste
- Chopped green chili- 2
- Lemon juice- 1 tblspn or 1 lemon
- Olive oil- 1 tblspn
Clean the fish in running water. Pat dry completely. Make diagonal slits on its body both the side.
Make a paste of the ingredients from sl no. 2 to 10. Pour half of the olive oil and mix it nicely with the paste. You may pulse it in the mixer/blender too.
Now coat the fish with this paste on both the sides. Specially spoon inside the slit and also in the hollow belly of the fish.
Take banana leaf of appropriate size. Soften it over the gas flame.Grease middle of the leaf with oil.
Place the fish over the greased area.
Wrap the leaf from all side to form a packet. Tie it nicely with a thick thread so than the packet does not open while cooking.
Put the packets in the steamer. Cover and cook for 20 mins. 1st 5 mins in high flame then reduce the flame to medium.
Open the lid and the packet only when ready to serve.
Enjoy with cucumber tomato salsa or any dip of your choice.
Follow my blog with: