Three Style Fish Parcels

Ingredients list for Three Style Fish Parcels

• 4 Basa fish fillets cut into 3 equal pieces
• 12 Banana leaf squares
• Thai marinade
• 1/2 inch Galangal finely chopped
• 1/2 inch Lemongrass finely chopped
• 1 tablespoon Garlic chopped
• 1/4 teaspoon Fresh red chillies finely chopped
• to taste Salt
• to taste Crushed black peppercorns
• 1 tablespoon Oil
• 1 tablespoon Lemon juice
• Italian marinade
• 1 tablespoon Olive oil
• 1 tablespoon Dried mixed herbs
• 1 tablespoon Crushed black peppercorns
• to taste Salt
• 1-2 Fresh rosemary sprigs
• 2-3 Fresh basil leaves
• 1 tablespoon Lemon juice
• 1 tablespoon Garlic chopped
• Parsi marinade
• 1/4 cup Scraped coconut fresh
• 1/2 tablespoon Garlic chopped
• 1 Green chilli
• 1 teaspoon Cumin seeds
• 8-10 Fresh coriander sprigs
• 1 tablespoon Lemon juice
• to taste Salt

Method

1. Line a bamboo steamer with a parchment paper.
2. To prepare Thai marinade, combine galangal, lemongrass. garlic, bird eye chillies, salt, crushed peppercorns and oil in a bowl and mix. Add lemon juice and mix well. Add 4 fish pieces, rub well and set aside.
3. To prepare Italian marinade, combine 1 tbsp olive oil, dried mixed herbs, crushed peppercorns, salt, torn rosemary sprigs and torn basil leaves in a bowl and mix. Add lemon juice and mix. Add garlic and mix. Add 4 fish pieces, rub well and set aside.
4. To prepare Parsi marinade, grind together coconut, garlic, green chilli, cumin seeds, torn coriander sprigs, lemon juice and salt alongwith some water to make a fine paste.
5. Place remaining 4 fish pieces on the worktop. Put the ground marinade on it and rub well.
6. To soften banana leaves, heat it directly on the gas for few seconds or till shiny and place on the worktop.
7. Wrap the marinated fish pieces individually on each banana leaf and seal by tying a thread around.
8. Heat some water in a non-stick pan and bring to boil.
9. Place the fish parcels in the lined bamboo steamer. Place the steamer in hot water and steam for 10-15 minutes.
10. Transfer the steamer on the worktop and remove the parcels on the worktop and unwrap them
11. Serve hot.