Steamed Snapper in Banana Leaf
A flavorful dish featuring snapper marinated in spices and wrapped in banana leaf, filled with a fragrant masala.
Ingredients
Fish and Marinade
- 1whole snapper
- 1tspturmeric powder
- 1tspchili powder
- 1/2tspground cumin
- Salt to taste
- 2tbspcoconut oil
Masala Filling
- 1tbspcoconut oil
- 1onion, finely chopped
- 2clovegarlic, minced
- 1thumb-sized of ginger, grated
- 2green chilies, sliced
- 2tomatoes, finely chopped
- 1/4cupgrated fresh coconut
- 1/2tspground coriander
- Salt to taste
Other
- Banana leaves (softened over an open flame)
How to make Steamed Snapper in Banana Leaf
Prepare and Marinate the Fish
Score the snapper with shallow cuts on both sides.
Mix turmeric, chili powder, cumin, and salt in a bowl.
Rub the mixture generously over the fish, ensuring it coats the cuts.
Set aside for 15 minutes to marinate.
Prepare the Masala Filling
Heat coconut oil in a pan and sauté onions until translucent.
Add garlic, ginger, and green chilies, cooking until fragrant.
Stir in tomatoes, grated coconut, coriander, and salt. Cook until the mixture thickens.
Remove from heat and allow to cool.
Pan Fry the Fish
Heat coconut oil in a pan over medium heat.
Lightly pan fry the fish for about 2 minutes per side to brown the skin.
Wrap in Banana Leaf
Place the fish on a banana leaf.
Stuff the masala filling into the scored cuts and cavity of the fish.
Wrap the fish securely in the banana leaf and tie with kitchen string if necessary.
Steam the Fish
Place the wrapped fish in a steamer or a large pan with a steaming rack.
Steam for 20-25 minutes or until the fish is fully cooked and tender.
Tips & Tricks
Ensure the banana leaves are softened over an open flame to make them pliable for wrapping.
Serve the dish hot for the best flavor.
