Boneless fish thick fillets 4,
Lemon juice 2 tablespoons,
Spring onions 2,
Green chillies 2,
Red chilli fresh 1,
Ginger sliced 1 inch,
Cabbage 1/2 medium,
Salt to taste,
Green capsicum 1 small
1- Heat sufficient water in a wide non-stick pan.
2- Diagonally slice spring onions and put into a bowl. Slice 2 green chillies and 1 fresh red chilli diagonally and put into the bowl. Add ginger slices. And 2 tsps lemon juice.
3- Slice lemon into thin roundels.
4- Separate leaves of halved cabbage, add to the hot water and cover for 2 minutes to soften them.
5- Cut fish fillets into large chunks and add to the bowl. Add salt and mix gently. Set aside to marinate for about 15-20 minutes.
6- Line a bamboo steamer with softened cabbage leaves and place it in the pan with hot water. Place the fish chunks over them and top with the remaining marinade. Sprinkle some green capsicum strips and place the lemon roundels all around. Cover the bamboo steamer and also cover the pan and cook till fish is just done.
7- Serve it in the bamboo steamer itself. Or carefully lift the fish along with the cabbage leaves and place it on a serving dish and serve hot.