Garlic Fish Parcels

Ingredients

• 1 medium Indian salmon (rawas) fillets, cut into 4 pieces each
• 2-3 garlic cloves
• 1½ cups boiled rice vermicelli
• 1 medium carrot, peeled and cut into thin strips
• 1 medium English cucumber, cut into thin strips
• 2 spring onion bulbs, finely chopped
• 2 tablespoons finely chopped spring onion greens
• Salt to taste
• Black pepper powder to taste
• 2 tablespoons sweet chilli sauce
• White pepper powder to taste
• ½ lemon
• 4 rectangular pieces of banana leaves, 3” x 6” each
• 10-12 fresh coriander stems
• 1 inch ginger, roughly chopped
• ¼ cup fresh coriander leaves
• 3-4 fresh red chillies, diagonally sliced
• 2-3 tablespoons oil

Method

1. To make salad, combine together boiled rice vermicelli, carrot, English cucumber, spring onion bulbs, spring onion greens, salt, black pepper powder and sweet chilli sauce in a large bowl. Refrigerate this mixture for 1 hour.
2. Take the fish pieces in a wide bowl, add salt, white pepper powder and squeeze the juice of lemon. Apply the mixture well on all the fish pieces. Set aside for 5-10 minutes.
3. Lightly roast the banana leaves over direct flame for a few seconds. 
4. To make the spice mixture, put coriander stems in a chopper, add garlic, ginger and coriander leaves and coarsely chop them.
5. Place each banana leaf piece on the worktop, spread a spoonful of the spice mixture in the centre and place a fish piece over it. Spread another spoonful of the spice mixture over the fish piece. Sprinkle a few red chilli slices and wrap the banana leaf into a parcel.
6. Heat oil in a non-stick shallow pan. Place the parcels on it and cook on medium heat for 2-3 minutes on each side. 
7. Transfer the salad in a bowl and place it on one end of a serving platter. Place the fish parcels next to it, open one parcel and serve hot.