Steamed Sea Bass with Coconut Chutney

Name: Steamed Sea Bass with Coconut Chutney
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tbsp fresh mint leaves; 1 lime, cut into wedges, to garnish; 4 large green chillies, roughly chopped; 4 x 175 g sea bass fillets; 1 tsp cumin seeds, toasted and ground; juice of 2 limes; 4 tbsp roughly chopped fresh coriander (cilantro); 4 tbsp grated fresh coconut; 1 tsp sugar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

I first tasted this dish at a Parsee celebration where individual banana leaf packages of delicately steamed fish were unwrapped at the table. Serve with basmati rice.

Ingredients

4 x 175 g sea bass fillets
juice of 2 limes
4 tbsp

Asia
India
Fish course
Pescatarian
Gluten-free

Method

Put the fish fillets in a shallow dish and squeeze over the juice from one of the limes.
Put the coconut in a food processor and add the green chillies, fresh coriander, fresh mint, cumin, sugar, and the remaining lime juice. Process the chutney until smooth adding a splash of water, if needed.
Tear off four large squares of foil (or use banana leaves