Steamed foods are always a healthy option of diet. It is also one of the most widely used techniques for preparing food in almost all Asian countries. The process of steaming helps retain the nutrient of the food items, easy to prepare and consumes less time. There are many steamed dishes that people relish around the world and steamed fish is one of them. So, I tried this Asian style Steamed Fish recipe slightly different way to give a touch of my own. Prepared with the basic ingredients that are always available in the kitchen, turned it to a combination of a vibrant chorus of flavours and colours. Especially the refreshing aromas of lemon, coriander and green chillies made it a true delight for the fish lovers. Check this out!

Ingredients: As per serving for two persons

Fish: 2 pieces (Use any fish of your choice. Preferably sea fish)

Tomato: 1 medium/ large sized (Pureed)

Garlic: 5-6 cloves

Green chillies: 2-3

Coriander leaves (with stems & roots)

Mustard sauce (Kashundi): 1 tablespoon

Lime juice: 2-3 tablespoons

Onion: 1 finely chopped 

Mustard oil: 1-2 tablespoons

Salt: As per taste

Preparation time: Approx 45 minutes.

Step 1: Make the marinade- In a mortar, take green chillies, garlic cloves and 3-4 coriander stems with leaves and roots. Add a pinch of salt and make a coarse paste. Add mustard sauce, lime juice, salt as per taste and drizzle a few drops of oil over it. Mix it well.

Step 2: Apply the marinade to the fish pieces and gently massage all sides of the fish including inside the belly. Use your hand to marinate the fish properly and keep it aside. Meanwhile, boil water in a steamer.

Step 3: Take a flat bottom bowl to steam the fish. First, add the tomato puree as the base, sprinkle a pinch of salt and mix it well. Spread the tomato puree and then place the marinated fish pieces on it. Drizzle a few drops of mustard oil and put into the steamer. Cover the steamer and let it cook for half an hour to 45 minutes in medium flame.

After half an hour or 45 minutes turn the gas off. Toss a handful of chopped coriander and cover it for another 5 minutes to absorb the flavour of fresh coriander leaves. Finally, add the chopped onion and spring onion before serving. Serve with hot steamed rice along with your choice of lentil/ soups and salads.

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