Recipe: Fish Steamed in Greens (in banana leaves or Swiss chard with mint and cilantro) and How to Prepare Fresh Coconut (Indian)

FISH STEAMED IN GREENS

1/2 cup shredded fresh coconut (recipe follows) or 1/4 cup dried unsweetened shredded coconut
1/8 cup water
1/4 cup finely chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
Juice of 1 medium lime (2 tablespoons)
8 medium cloves garlic
3 fresh Thai, Serrano or cayenne chilies*
1 1/2 teaspoons salt
1/2 teaspoon cumin seed
1 pound cod, walleye, tilapia or other mild-flavor fish fillets, skin removed
4 large banana leaves, thawed if frozen, or Swiss chard

Place all ingredients except fish and banana leaves in blender. Cover and blend on medium speed until smooth; set aside.

If fish fillets are large, cut into 4 serving pieces. Rub fish with coconut mixture. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Wrap each fish fillet completely in banana leaf; secure with 1 or 2 toothpicks.

Place steamer basket or bamboo steamer in 1/2-inch water in saucepan or skillet (water should not touch bottom of basket). Place fish packets in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Cover and steam about 5 minutes or until fish flakes easily with fork. Remove fish from banana leaves; discard leaves.

*Cayenne and Thai chilies are the two most popular chilies in India. Thai chilies are also known as bird's eye chilies.

Makes 4 servings

HOW TO PREPARE SHREDDED FRESH COCONUT

Fresh coconuts are available in the produce sections of supermarkets. Choose a coconut that is dark brown and heavy for its size and that sounds full of liquid when shaken. The liquid keeps the coconut fresh and moist. Avoid those with damp "eyes" (the two or three indentations on the top of the coconut where it was attached to the palm tree).

1 medium coconut

Rinse coconut thoroughly to remove any dust or dirt from the shell; pat dry.

Pierce the eyes with an ice pick or sturdy skewer. Drain the liquid into a container. The liquid is delicious to drink and can be stored in the refrigerator in a covered container for up to 24 hours.

Tap the coconut firmly all over with a hammer or heavy meat mallet. it usually splits open lengthwise. Work the blade of a blunt or round-ended knife between the white meat and the hard shell. Push the knife into the shell away from you and, with a twist of the wrist, the meat should pop out.

Peel the thin, dark-brown skin from the white coconut meat, using a paring knife or vegetable peeler. Shred the coconut meat in a food processor or on the large holes of a four-sided grater.

Frozen, unsweetened, freshly shredded coconut is available in Indian and some Asian grocery stores.

Source: Betty Crocker's Indian Home Cooking