Welcome to show me the card, Hittle.

And today we're making a steamed coconut fish.

It's a very simple recipe, but super delicious.

So get started.

So we're using the lobby for this particular recipe.

But you can use any officially that you pour Samon, halibut.

Whatever you before, just make sure it's late and what we're gonna do is a washed up dried it off, and we're just going to salt it a little bit and just get the smell out are different because a switch tends to have a very issue smell.

Just leave it, decide for about 10 minutes, and so and then just rinse off the salt.

You can use either salt vinegar, lying term right, Come right.

And yet we're just gonna choose to use facilities.

And this is about a pound of tilapia ringer.

We're gonna set it aside for 10 15 minutes and stop looking on.

The matter made me support marinade.

We have a small spice grinder here, and to it, we're gonna add one tablespoon of whole coriander seeds, one teaspoon of cumin seeds, about five large garlic cloves and approximately the same amount of ginger with two tablespoons of fresh shredded coconut, a few dried red chillies to taste a few green chilies to taste and a handful of cilantro was gonna break it a little bit and put it in.

We're also gonna add one teaspoon of salt or to taste and 1/4 cup off coconut milk, and we're gonna grind this into a smooth taste and it's ground up really nicely.

So what he's also done now is it had been about 10 minutes, 15 minutes and see assaulted the fish.

You wash it off, Angel, this old is off and we have batted it dry because you want the marinade to stick.

But there is water.

Do it.

The man is not going as much.

So what you gonna do is take a marinade, use your hands the best way to do it.

And my ci's leather on the married with you around, some more on the site.

This may look like a lot of marinade on.

That's what you really want.

So once the fish is coated nicely, we have some plastic wrap here.

We're gonna cover it, make sure it's tightly covered and put it in the fridge and marinated for about 30 minutes.

So one of the things we haven't mentioned before way actually gonna be steaming it in a banana leaf.

We were lucky enough to get something on.

Uh, you can't do that to do with the flavor.

Off the banana leaves to the fresh plants were so beautifully Eso y thing you have to do.

Of course it's clean your banana leaves.

Make sure it's clean from Quitman brain.

And surprisingly, we found this at our local Kroger.

So regular American grocery store, We're gonna take a nice green one viable one, because we're going to be wrapping it in that importing it.

So the center part of the banana DVD just gonna chop off very carefully.

Help fold other ways.

This little stem thing comes in the way and it doesn't hold us.

Well, no, traditionally, what they do is they use this kind of take off the middle, and if you've been as really pliable, he can actually do it.

You can tie a knot with this and help hold the fresh, but as a little on the dry side of syncing so we don't stick to tread method.

So the other thing where we have going on right now is we have a little steamer park, which is in the back right there.

And we've got about an inch of water injured, two of water and there, and it's coming to a boil.

And we also have a little tray with holes like, this is a steamer pan.

So this is gonna go on top of that, and there's gonna be a lid on top of that.

So that's how we're gonna steam the fish.

So banana leaves ready on.

You gonna take the push?

What is in the middle?

Take a little bit of extra matter need.

And if you have lots of marry, that's okay.

Just put it on there.

The moment moisture creates over here, the young near your fish is going to be basically.

After that, you're gonna fall the leaf, making a regular envelope or a pocket with fish.

Okay, I'm just gonna fold it very gently.

Appear these are younger.

They just smoke pliable and easy to work with on DDE.

Try it up.

We're just gonna ended in a little bit on the side also.

And if it cracks a little bit, it's okay if you don't have banana leaves don't stress because you can do the same thing with a piece of foil and wrap it, wrap it up in a piece of foil and steaming the same exactly right, and I don't want to steam it.

You can also take it, but even steam it.

We're gonna put it in those demons, and it's going to go over there and close it up and cook it for about 15 minutes.

For this particular official, 15 minutes is good, but if your precious pick off course a little longer than that, so 15 to 18 minutes, depending on particulate fillets are so if you want to go the baking round and you don't want to steam this fish, that's simple to do.

Also, just get your baking pan.

Preheat your oven at 350 degrees and the cooking time is the same between 15 and 18 minutes, and you could make it even with the banana leaf or with a little impoil.

Either way, so our precious done dick 15 minutes and what you have to do is basically cut.

We're gonna transfer it to the plate, came open steaming, and that coconut smells really good.

It really does.

Now the of course, the because of the steam.

There's a little bit of moisture, and that's absolutely fine.

Just play where it just kind of adds to the curry or the fish.

And there is excess off the masala.

And you really, really wanted that.

Maybe it's beautiful.

I'm gonna give it a shot.

Let's make sure it's all done.

Spread it to the center.

And if it's flaky, it's perfect.

Oh, it is beautiful.

Absolutely perfect.

Yes, no pink.

It's all white, and we've got the thickest part of the fish so perfect indicator that it's ready to eat again.

You don't overcook it because you get hard and chewy.

So Roddick time you were really good.