4 each banana leaves
2 cloves garlic cloves
1 each red Thai pepper or Fresno chile
4 each Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless 449466
Butcher string for tying
2 cups cooked rice (for serving)
1 small mango, cut into a small dice
2 each lime, juiced
1/4 cup coarsely chopped cilantro
1/2 cup coarsely chopped mint
Remove ribs from banana leaves and set in a large bowl of hot water to soften for about 1 minute, and pat dry. Cut banana leaves into 6-inch squares.
In a food processor or using a mortar and pestle, pulse or grind the garlic, chile and lime juice to form a paste. Season with salt. Spread the paste evenly over each piece of Wild Alaskan Pollock.
Working one at a time, set each fish fillet in the center of a banana leaf square. Fold fish into the banana leaf as if you were wrapping a present, and tie with a piece of butcher string to seal it.
Arrange fish packets seam-side down on a bamboo steamer or on a large steamer rack. Steam packets, covered, over boiling water until fish is cooked through, about 8 minutes.
While packets are steaming, make the mango salsa. In a large bowl, stir together mango, chiles, lime juice, fish sauce and herbs. Season with salt to taste. Serve cooked fish with mango salad and steamed rice.
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