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Steamed Fish in banana leaf

You can have Steamed Fish in banana leaf using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Steamed Fish in banana leaf :

Prepare whole fish pieces.

Prepare black pepper crushed.

You need to prepare tsp salt.

Use Jullien cut ginger as req.

Prepare Spring onion white part jullien cut as req.

You need Banana leaves as req.

You need to prepare thyeme.

Use For sauce:.

Use soya sauce.

You need sugar.

Provide black pepper.

You need to prepare jullien cut ginger.

Prepare sirka.

Provide chilli sauce.

Short Tips:

Preparation is an extremely vital part of cooking. You intend to make sure you have every product you may need. You also want to ensure you have all the products you may need. You do not intend to be in the center of a dish as well as figure out you are missing something crucial.

instructions :Steamed Fish in banana leaf

Subse phele fish ko ache se wash kar lein r cuts laga lein.r salt r black pepper ko ek pyali me mix kar ke fish pe dono sides pe laga dein.dish me bana leaves rakh ke us ke uper rakhien fish..

Phir adrak ko thora fish ke cuts me fill karen.r spring onion r adrak ko uper ache se phele dein.thyeme b dal lein..

Ab banana leaf se fish ko cover kar lein.steamer ya phir ek pateeli me 1 inch pani dalien r us pe stariner rakh ke cover kar ke steam banany dein 15 min phir us me fish wali dish rakh dein r ache se cover dein..

20 mins steam dein ready hai.saucepan me sauce ke ingre dal ke mix karen r 5 min cook kar lein sugar desolve hojaye ache se sauce ready hain..

Ab Fish ko plate me nikalen uper adrak dalien r jo sauce ready curry thi usko dal ke serve karen..

A wonderful, home-cooked meal is the example everyone remember. Making use of these Steamed Fish in banana leaf recipe to enhance your cooking is the same as a professional athlete that keeps training-- the a lot more you do it, the much better you get, discover as long as you can around cooking. The even more recipe you have, the better your meals will certainly taste.

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