How to make Three Style Fish Parcels -

Steamed Basa fish prepared with 3 different cuisines styles.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Basa fish fillets, Banana leaf (केले का पत्ता )

Cuisine : Fusion

Course : Main Course Seafood

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Three Style Fish Parcels

Three Style Fish Parcels Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Three Style Fish Parcels Recipe

  • Basa fish fillets cut into 3 equal pieces 4

  • Banana leaf squares 12

  • Thai marinade

  • Galangal finely chopped 1/2 inch

  • Lemongrass finely chopped 1/2 inch

  • Garlic chopped 1 tablespoon

  • Fresh red chillies finely chopped 1/4 teaspoon

  • Salt to taste

  • Crushed black peppercorns to taste

  • Oil 1 tablespoon

  • Lemon juice 1 tablespoon

  • Italian marinade

  • Olive oil 1 tablespoon

  • Dried mixed herbs 1 tablespoon

  • Crushed black peppercorns 1 tablespoon

  • Salt to taste

  • Fresh rosemary sprigs 1-2

  • Fresh basil leaves 2-3

  • Lemon juice 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Parsi marinade

  • Scraped coconut fresh 1/4 cup

  • Garlic chopped 1/2 tablespoon

  • Green chilli 1

  • Cumin seeds 1 teaspoon

  • Fresh coriander sprigs 8-10

  • Lemon juice 1 tablespoon

  • Salt to taste


Step 1

Line a bamboo steamer with a parchment paper.

Step 2

To prepare Thai marinade, combine galangal, lemongrass. garlic, bird eye chillies, salt, crushed peppercorns and oil in a bowl and mix. Add lemon juice and mix well. Add 4 fish pieces, rub well and set aside.

Step 3

To prepare Italian marinade, combine 1 tbsp olive oil, dried mixed herbs, crushed peppercorns, salt, torn rosemary sprigs and torn basil leaves in a bowl and mix. Add lemon juice and mix. Add garlic and mix. Add 4 fish pieces, rub well and set aside.

Step 4

To prepare Parsi marinade, grind together coconut, garlic, green chilli, cumin seeds, torn coriander sprigs, lemon juice and salt alongwith some water to make a fine paste.

Step 5

Place remaining 4 fish pieces on the worktop. Put the ground marinade on it and rub well.

Step 6

To soften banana leaves, heat it directly on the gas for few seconds or till shiny and place on the worktop.

Step 7

Wrap the marinated fish pieces individually on each banana leaf and seal by tying a thread around.

Step 8

Heat some water in a non-stick pan and bring to boil.

Step 9

Place the fish parcels in the lined bamboo steamer. Place the steamer in hot water and steam for 10-15 minutes.

Step 10

Transfer the steamer on the worktop and remove the parcels on the worktop and unwrap them

Step 11

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.