Three Style Fish Parcels

Method

1. Line a bamboo steamer with parchment paper.
2. To prepare Thai marinade, take 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, take olive oil, dried mixed herbs, crushed peppercorns, salt, torn rosemary sprigs and torn basil leaves in another 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, put coconut, garlic, green chilli, cumin seeds, torn coriander sprigs, lemon juice and salt in a blender jar, add some water and blend to a fine paste. Place remaining 4 fish pieces on the worktop. Put this ground marinade on them and rub in well.
5. To soften banana leaves, heat them on direct flame for few seconds or till shiny and place on the worktop.
6. Wrap one marinated fish piece on each banana leaf and tie with thread to seal.
7. Heat some water in a wide non-stick pan and bring to a boil.
8. Place the fish parcels in the lined bamboo steamer. Place the steamer in hot water and steam for 10-15 minutes.
9. Transfer the steamer on the worktop and remove the parcels and place one of each kind on each of 4 serving platters. Serve hot.

Additional Tips and Tricks