Bombay Fish Steamed in Banana Leaves

Bombay Fish Steamed in Banana Leaves
Photo by Gourmet Studios


  • ¼ cup water
  • ¼ cup fresh lime or lemon juice
  • 6 5-ounce pieces salmon or haddock fillet with skin
  • 6 fresh or thawed frozen banana leaves or large Swiss chard leaves
  • ½ cup fresh mint leaves
  • 1 cup fresh cilantro sprigs
  • 3 large garlic cloves
  • + 3 more ingredients
    • 2 small fresh serrano chiles
    • ½ teaspoon coarse salt
    • 1 teaspoon ground cumin

Mince garlic and, wearing protective gloves, mince serranos. In a blender purée all sauce ingredients until smooth. If using banana leaves, cut away ribs and in a large bowl of hot water soften leaves 1 minute to help keep them from splitting. Cut six 8-inch squares from leaves. On a work surface...

View full recipe at Epicurious


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