Patra ni Machi

Ingredients

• 4 white fish fillets (pomfret, tilapia or sea bass), about 6 oz each
• 2 cups fresh grated coconut
• 1 1/2 cups fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 4 green chilies
• 4 cloves garlic
• 1 tsp cumin seeds
• 2 tbsp lemon juice
• 1 tbsp sugar
• Salt, to taste
• 4 large pieces banana leaf, about 10 inches square
• Kitchen string or toothpicks

Before you cook

• Pat the fish fillets dry and season lightly with salt.

Steps

1. Hold each banana leaf briefly over a low flame until it softens and turns glossy, so it won't tear when folded.
2. Blend the coconut, cilantro, mint, green chilies, garlic and cumin seeds into a thick, smooth green chutney.
3. Stir the lemon juice, sugar and salt into the chutney and taste for seasoning.
4. Lay one softened banana leaf flat on a work surface.
5. Spread 2 tablespoons of the chutney in the center of the leaf.
6. Place one fish fillet on top of the chutney.
7. Spoon another 2 tablespoons of chutney over the fish, coating it completely.
8. Fold the sides of the banana leaf over the fish to enclose it completely.
9. Tie the parcel closed with kitchen string or secure with toothpicks.
10. Repeat with the remaining fillets, chutney and leaves.
11. Set up a steamer with simmering water.
12. Place the parcels in the steamer, seam-side up.
13. Steam for 15 minutes until the fish is opaque and flakes easily.
14. Let the parcels rest for 2 minutes before unwrapping.
15. Serve each parcel opened at the table so the steam escapes with the aroma.