Three Style Fish Parcels

About Three Style Fish Parcels

Ingredients

• Basa fish fillets, each fillet cut into 3 equal pieces 4
• Banana leaf squares 12
• Thai marinade
• Galangal, finely chopped ½ inch
• Lemongrass, finely chopped ½ inch
• Garlic, chopped 1 tbsp
• Fresh red bird’s eye chilli, finely chopped ¼ tsp
• Salt to taste
• Black peppercorns, crushed to taste
• Oil 1 tbsp
• Lemon juice 1 tbsp
• Italian marinade
• Olive oikl 1 tbsp
• Dried mixed herbs 1 tsp
• Black peppercorns, crushed to taste
• Salt to taste
• Fresh rosemary 1 to 2 sprigs
• Fresh basil leaves 2 to 3
• Lemon juice 1 tbsp
• Garlic, chopped 1 tbsp
• Parsi marinade
• Fresh coconut, scraped ¼ cup
• Garlic, chopped ½ tbsp
• Green chilli 1
• Cumin seeds 1 tsp
• Fresh coriander 8 to 10 sprigs
• Lemon juice 1 tbsp
• Salt to taste

How to Make Three Style Fish Parcels (Stepwise Photos)

Method

1. Line a bamboo steamer with parchment paper.
2. To prepare Thai marinade, take galangal, lemongrass. garlic, bird eye chillies, salt, crushed peppercorns and oil in a bowl and mix. Add lemon juice and mix well. Add 4 fish pieces, rub well and set aside.
3. To prepare Italian marinade, take olive oil, dried mixed herbs, crushed peppercorns, salt, torn rosemary sprigs and torn basil leaves in another bowl and mix. Add lemon juice and mix. Add garlic and mix. Add 4 fish pieces, rub well and set aside.
4. To prepare Parsi marinade, put coconut, garlic, green chilli, cumin seeds, torn coriander sprigs, lemon juice and salt in a blender jar, add some water and blend to a fine paste. Place remaining 4 fish pieces on the worktop. Put this ground marinade on them and rub in well.
5. To soften banana leaves, heat them on direct flame for few seconds or till shiny and place on the worktop.
6. Wrap one marinated fish piece on each banana leaf and tie with thread to seal.
7. Heat some water in a wide non-stick pan and bring to a boil.
8. Place the fish parcels in the lined bamboo steamer. Place the steamer in hot water and steam for 10-15 minutes.
9. Transfer the steamer on the worktop and remove the parcels and place one of each kind on each of 4 serving platters. Serve hot.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps