Bombay Fish Steamed in Banana Leaves

• 3 large garlic cloves
• 1 to 2 small fresh serrano chiles 1/2 cupgrated fresh coconut or unsweetened desiccated coconut
• 1 cup fresh cilantro sprigs
• 1/2 cup fresh mint leaves
• 1/4 cup fresh lime or lemon juice
• 1/4 cup water
• 1 teaspoon ground cumin
• 1/2 teaspoon coarse salt, or to taste
• 6 untreated fresh or thawed frozen banana leaves or large Swiss chard leaves
• six 5-ounce pieces salmon or haddock fillet with skin

1. Mince garlic and, wearing protective gloves, mince serranos.
2. In a blender puree all sauce ingredients until smooth.
3. If using banana leaves, cut away ribs and in a large bowl of hot water soften leaves 1 minute to help keep them from splitting.
4. Cut six 8-inch squares from leaves.
5. On a work surface arrange 1 leaf square and pat dry.
6. Spread 1 teaspoon herb sauce down middle of square to equal length of a piece of fish and arrange piece, skin side down, on sauce.
7. Spread 1 tablespoon sauce over piece.
8. Fold top and bottom edges of leaf over piece and fold sides of leaf over piece, enclosing it.
9. Arrange packet, seam sides down, in a bamboo steamer or on a large steamer rack.
10. Make 5 more packets in same manner and arrange in steamer or on rack.
11. Steam packets over boiling water, covered, until fish is just cooked through, about 8 minutes.
12. Serve fish immediately.

garlic, serrano chiles, fresh cilantro sprigs, mint leaves, fresh lime, water, ground cumin, coarse salt, banana, salmon

Taken from www.epicurious.com/recipes/food/views/bombay-fish-steamed-in-banana-leaves-101281 (may not work)