Patrani Macchi

Ingredients

For the Fish

• 6 (120–140 g each) Pomfret or seabass fillets
• to taste Salt
• 20 ml Liquid koji (Koji-ame or Shio-koji)
• 1 g (approx. ¼ tsp) MSG

For the Chutney

• 2 cups, packed Fresh coriander leaves
• ½ cup Fresh mint leaves
• 2–3 Green chillies
• ½ cup Fresh grated coconut
• 5–6 Garlic cloves
• 1-inch piece Ginger
• 1 tsp Cumin seeds
• 2 tbsp Lime juice
• ½ tsp Sugar
• to taste Salt
• Kombu infusion – 100 ml (steep 5 g kombu in warm water for 30 minutes, then cool)
• 0.5 g MSG

For Wrapping

• 6 Banana leaves, lightly wilted over a flame
• Oil or ghee – for brushing

Method of Preparation

Chef Ajay Chopra

1. Prepare the Fish with the Koji Cure

   Rub the fish fillets lightly with salt, liquid koji and MSG. Rest in the refrigerator for 30–40 minutes.

2. Make the Chutney

   Blend coriander, mint, coconut, green chillies, garlic, ginger, cumin seeds, lime juice, sugar and salt. Use the kombu infusion instead of plain water while grinding. Stir in the MSG at the end.

3. Assemble the Parcels

   Place a banana leaf square on the work surface and brush lightly with oil. Spread a thick layer of chutney over it. Place a fish fillet on the chutney and spread a little more chutney over the fish. Wrap tightly into a parcel and secure with a toothpick or banana-fibre string.

4. Cook and Serve

   Steam the parcels for 12–15 minutes to keep the fish moist. Alternatively, grill-steam them on a hot plate with a weight so the banana leaf chars slightly. Serve the parcels unopened at the table to release the aroma when opened.