Steamed Fish in Coriander, Mint and Coconut Chutney

Name: Steamed Fish in Coriander, Mint and Coconut Chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Iranian
Ingredients: 4–6 large pieces of baking paper, banana leaf or fig leaves, to wrap the fish; Kitchen string, to tie the parcels if needed; 4–6 large pieces of baking paper, banana leaf or fig leaves, to wrap the fish; 4–6 large pieces of baking paper, banana leaf or fig leaves, to wrap the fish; Juice of 1 lemon or lime; Juice of 1 lemon or lime; 2-inch (30 g) piece of fresh ginger; 5 garlic cloves, peeled; Ice-cold water, as required; 4–6 large pieces of baking paper, banana leaf or fig leaves, to wrap the fish; 1 tbsp caster sugar; ½ tsp fine salt, or to taste; 65 g fresh coriander, leaves and stalks; 100 g finely grated fresh or frozen coconut, or desiccated coconut; 100 g finely grated fresh or frozen coconut, or desiccated coconut; 100 g finely grated fresh or frozen coconut, or desiccated coconut; 3 fresh green chillies (use fewer and/or deseed for less heat); 25 g fresh mint leaves, leaves only; 65 g fresh coriander, leaves and stalks; 65 g fresh coriander, leaves and stalks; ½ tsp Kashmiri chilli powder; 4–6 white firm fish fillets; Juice of ½ a lemon or lime; Juice of ½ a lemon or lime; ½ tsp fine salt; ½ tsp ground turmeric

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
35 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Steaming fish in a fresh, zingy, sweet, salty chutney is a favourite among the Parsi community. Traditionally it is called patra ni maachi which simply translates to ‘fish wrapped in a leaf’ – typically this is a banana leaf but because these aren’t always easily sourced in the UK, baking parchment is my go-to, or fig leaves in the summer. In India, pomfret is typically used to make this dish, but any firm fish such as sea bass, sea bream, cod or tilapia would work equally well.

Ingredients

Asia
Iran
India
Fish course
Pescatarian
Gluten-free
Summer

Ingredients

Method