Traditionally this dish is steamed, but you can also cook it in a sauté pan over medium heat, turning it frequently so that the banana leaf doesn’t burn.
Ingredients
8 (7-ounce/200-gram) boneless pomfret fillets (you can use pompano or butterfish)
Cut each fish fillet into pieces 2 inches by 1½ inches (5 cm by 4 cm). Sprinkle with ½ teaspoon of the salt and 1tablespoon of the lemon juice and put in the refrigerator to marinate for 30 minutes.
Put the coconut, cilantro, chiles, cumin, and garlic in a food pro