How to Make Steamed Fish with Green Masala at Home

When it comes to fish, most of us prefer crispy, fried fish. However, steamed fish when done right tastes as good as fried fish. Moreover, it is a healthier version. The recipe below uses only 12 ingredients, and most of them are easily available in your kitchen or refrigerator. Usually, fish is marinated with red masala paste before frying, but this unique recipe uses a green masala paste. To know what this green masala is, keep reading.

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Print Recipe
How to Make Steamed Fish with Green Masala at Home
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Season the fish with salt and keep it aside. Grind chillies, garlic, ginger, coriander, mint leaves, coconut, cumin seeds, sea salt, sugar and lemon juice with a little bit of water until you get a smooth thick paste. Adjust the seasoning as required.
  2. Coat the seasoned fish with the green paste. Make sure that the masala coating on the fish isn't very thick. Marinate for about 10 minutes. Soften the banana leaves slightly by running them over flame. Brush the inside of the leaves with a little oil.
  3. Wrap the marinated fish steaks separately in a piece of banana leaf. Tie the leaves with a thread. Place these parcels in the steamer and cover. Steam over high flame for about 10-20 minutes based on the thickness of steaks.
  4. Unwrap the parcels and serve hot with lemon wedges and coconut or ghee rice.
Recipe Notes

Recipe Tip

Use a fresh, green banana leaf for steaming. Avoid an old or slightly yellow banana leaf as it will give a stale flavour to the fish.

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Frequently Asked Questions

What can I use if I don't have a banana leaf?

You can use aluminium foil, parchment paper or even bamboo leaves instead of banana leaves for steaming the fish.

What fish other than pomfret can I use for this recipe?

You can also use fish like basa, salmon, or seer instead of pomfret for this recipe. However, pomfret tastes the best when steamed in green masala.

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