Entree: India – Parsi-Indian – સાસ ની માછી ➤ Saas ni Machhi (Steamed fish topped with a tangy green coconut-coriander paste wrapped and steamed in banana leaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole pomfrets, butterflied, about 8 oz (225 g) each, scaled and cleaned
- 1 cup (240 ml) (packed) fresh cilantro leaves, about 1 1/16 oz (30 g)
- 1/2 cup (120 ml) (packed) fresh mint leaves, about 0.53 oz (15 g)
- 1/2 cup (50 g) fresh grated coconut
- 2 medium green chilies, stemmed (about 0.35 oz (10 g))
- 1-inch (2.5 cm) piece fresh ginger, about 0.28 oz (8 g)
- 3 tbsp (45 ml) vegetable oil (plus extra for brushing leaves)
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) sugar
- Salt to taste
- Banana leaves for wrapping or aluminum foil
- Water for steaming
- Lemon wedges to serve

Show original ingredient measurements

- 2 whole pomfrets, butterflied, about 8 oz (225 g) each, scaled and cleaned
- 1 cup (packed) fresh cilantro leaves, about 30 g
- 1/2 cup (packed) fresh mint leaves, about 15 g
- 1/2 cup (50 g) fresh grated coconut
- 2 medium green chilies, stemmed (about 10 g)
- 1-inch (2.5 cm) piece fresh ginger, about 8 g
- 3 tbsp (45 ml) vegetable oil (plus extra for brushing leaves)
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) sugar
- Salt to taste
- Banana leaves for wrapping or aluminum foil
- Water for steaming
- Lemon wedges to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a blender, combine cilantro, mint, grated coconut, green chilies, ginger, 3 tbsp (45 ml) vegetable oil, lemon juice, sugar, and salt. Blend to a smooth, slightly coarse green paste, adding 1–2 tbsp (15–30 ml) water if needed to loosen.
2. Pat the butterflied fish dry and sprinkle inside and out with turmeric and a little salt. Reserve a tablespoon of the green paste.
3. Spread a generous layer of the green coconut-coriander paste over the inner sides of each butterflied fish, and place the remaining tablespoon on top. Optionally tuck a few extra cilantro leaves inside.
4. Brush banana leaves lightly with oil to prevent sticking, place each stuffed fish on a leaf, fold and secure into a parcel; if using foil, wrap tightly.
5. Place parcels in a steamer over boiling water and steam for 10–12 minutes, or until the fish is opaque and flakes easily (thicker fish may take up to 15 minutes).
6. Carefully unwrap, transfer to a platter, and serve hot with lemon wedges and steamed rice or brown bread.

1. In a blender, combine cilantro, mint, grated coconut, green chilies, ginger, 3 tbsp vegetable oil, lemon juice, sugar, and salt. Blend to a smooth, slightly coarse green paste, adding 1–2 tbsp (15–30 ml) water if needed to loosen.
2. Pat the butterflied fish dry and sprinkle inside and out with turmeric and a little salt. Reserve a tablespoon of the green paste.
3. Spread a generous layer of the green coconut-coriander paste over the inner sides of each butterflied fish, and place the remaining tablespoon on top. Optionally tuck a few extra cilantro leaves inside.
4. Brush banana leaves lightly with oil to prevent sticking, place each stuffed fish on a leaf, fold and secure into a parcel; if using foil, wrap tightly.
5. Place parcels in a steamer over boiling water and steam for 10–12 minutes, or until the fish is opaque and flakes easily (thicker fish may take up to 15 minutes).
6. Carefully unwrap, transfer to a platter, and serve hot with lemon wedges and steamed rice or brown bread.