Photo: Jean Allsopp; Styling: Ashley Strickland
Yield
Makes 4 servings

Coriander and cumin seeds can be bought already ground. But for better flavor and shelf life, buy the seeds and grind them with a mortar and pestle or spice grinder (clean coffee grinders work, too).

How to Make It

Step 1

Slice fish fillets horizontally (not all the way through) to create pockets. Sprinkle with salt and 4 tablespoons lemon juice.

Step 2

Pulse remaining 2 tablespoons lemon juice and next 4 ingredients in a food processor until they become a paste. Rub paste on both sides of each fillet, filling pockets. Marinate in refrigerator 30 minutes.

Step 3

Place one fish fillet in center of each banana leaf. Fold in left side of leaf, then right side, and roll to form a packet. Place on a steamer rack or basket, seam-side down, to keep leaves from opening. Repeat with remaining fillets and banana leaves.

Step 4

Fill a large Dutch oven with 1 inch of water; bring to boil. Lower steamer rack into pan slowly. Cover and steam fish packets 8 minutes or until fish flakes easily with a fork. Remove from steamer; unwrap each packet. Arrange on a platter, and garnish, if desired. Serve immediately.

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