Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney

1. 1In a NutriBullet or small blender, combine the coconut, ginger- garlic paste, green chili, cumin seeds, turmeric, and lemon juice. Blend for 3 minutes, shaking the jar or scraping it down from time to time, to make a thick, fairly smooth puree. Add the mint leaves and puree until smooth. Add the cilantro, salt, and sugar and puree until smooth.

To make the fish:

1. 1In a medium bowl, coat the sea bass fillets with the turmeric, salt, and lemon juice.
2. 2Microwave 2 of the banana leaves for 15 seconds to soften them and put them on a large cutting board. Lay a fish fillet on the bottom half of each leaf. Spread 1 1/2 tablespoons of chutney over each fillet, then flip them and spread another 11/2 tablespoons chutney on the other sides of the fillets. Fold the leaves in half over the fillets. Starting and ending at the fold, use a sharp paring knife to trim each packet, leaving a 1-inch border around the fish on three sides. Transfer the packets to a baking sheet. Repeat with the remaining 2 banana leaves, sea bass fillets, and chutney. Refrigerate the packets for 1 hour.
3. 3Preheat the oven to 200°F. have ready another large baking sheet.
4. 4In a large skillet, heat 1/4 cup of the oil over medium- high heat until it shimmers. Reduce the heat to medium and place two packets of fish in the pan side by side. Cook for 3 minutes on each side. Transfer the packets to the baking sheet and put them in the oven to keep warm. Wipe the pan out with a wad of paper towels and repeat with the remaining 1/4 cup oil and two packets of fish. Serve immediately.