Patra Ni Machchi (Fish Steamed in Banana Leaves)

This recipe is taken from Ajoy Joshi, from the Sydney Seafood School at the Fish Markets.

Ingredients
1 coconut, grated
3 medium green chillies, stem removed
3 small green chillies, stem removed
1/2 bunch coriander, leaves and stem chopped
1/2 mint, leaves and stem chopped
2.5cm piece ginger
2 cloves garlic
1/2 tsp powdered turmeric
1 tsp cumin seeds
2 limes, juiced
1 pinch salt
1/4 tsp white sugar
3 tbsp vegetable oil
4 medium sized banana leaves
6 x 180g bream, snapper, barramundi or flathead fillets (skin off)
6 lemon wedges, to serve

1. Combine coconut, chillies, coriander, mint, ginger, garlic, turmeric, cumin, lime juice, salt, sugar and oil in a food processor. Process until thick.
2. Cut the banana leaves into large pieces, removing the central stem.
3. Spread the coconut mixture on the fish and place each fillet on a banana leaf.
4. Wrap each fillet in the leaf to form a parcel and secure firmly with a toothpicks.
5. Place the parcel in a large steamer and steam for 15-20 mins or until banana leaf starts to darken and gives off a little moisture.
6. Serve with lemon wedges.