Steamed Cod With Coconut Chutney

• 6 garlic cloves, peeled
• 1 inch piece ginger, peeled and roughly chopped
• 3 small fresh chilies, stemmed and seeded or 1 teaspoon dried red chili flakes or to taste
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1 cup shredded dried coconut
• 3 tablespoons fresh lime juice
• 1 tablespoon corn, grapeseed or other neutral oil
• Salt
• 1 1/2 to 2 pounds fillet of pomfret, pompano, mackerel, sole, flounder or sea bass

1. Prepare a steamer with at least 2 inches of water on bottom.
2. Combine garlic, ginger and chilies in a food processor, and grind to a paste.
3. Add cilantro, mint and coconut, and pulse until mixture is nicely chopped but not pureed.
4. Stir in lime juice, oil and salt.
5. Taste, and adjust seasoning.
6. Season fish with salt, and put it on a plate or in a shallow bowl.
7. Place in steamer.
8. Top with herb paste, and steam for about 15 minutes or until fish is done.
9. (A thin-bladed knife will meet little or no resistance when it is done.)
10. Serve immediately.

garlic, ginger, fresh chilies, fresh cilantro, mint leaves, coconut, lime juice, corn, salt, fillet of pomfret

Taken from cooking.nytimes.com/recipes/10079 (may not work)