Soak corn husk overnight in water. Make sure they are saturated.
Prepare pot for steaming. If you do not have a steam basket line the bottom of cooking pot with canning lid rings. Fill with water just to the tops of lids. Cover and turn on low. Water will get tempered and simmering while prepping fish.
Fish prep: Cut fish fillet in half. This will make a 3-4oz piece. Place less than 1/4 C of veggies in center. For larger veggies dice them down to small pieces, or fish will sit too high. Place fish on top of veggies. Add spices, herbs, and drizzle oil on top. Wrap it like a present adding husks as needed. Wrap with cooking twine if needed.
Take lid off pot. With tongs, lay “presents” on canning lids. Add a plate for weight. This will also give you a platform for another layer. Put lid back on and turn burner up to medium. Keep lid on. Cook on medium 15 – 20 minutes depending on how many are in the pot. If you have two layers in pot the bottom with be done faster. Turn burner off and let pot sit with lid on for 5 minutes. If unsure, check a parcel and put a cooking thermometer in fattest part of fillet. Temp should be 145*.
Using tongs carefully serve on platter.
From our live indigenous cooking demo.
Ingredients
Directions
Soak corn husk overnight in water. Make sure they are saturated.
Prepare pot for steaming. If you do not have a steam basket line the bottom of cooking pot with canning lid rings. Fill with water just to the tops of lids. Cover and turn on low. Water will get tempered and simmering while prepping fish.
Fish prep: Cut fish fillet in half. This will make a 3-4oz piece. Place less than 1/4 C of veggies in center. For larger veggies dice them down to small pieces, or fish will sit too high. Place fish on top of veggies. Add spices, herbs, and drizzle oil on top. Wrap it like a present adding husks as needed. Wrap with cooking twine if needed.
Take lid off pot. With tongs, lay “presents” on canning lids. Add a plate for weight. This will also give you a platform for another layer. Put lid back on and turn burner up to medium. Keep lid on. Cook on medium 15 – 20 minutes depending on how many are in the pot. If you have two layers in pot the bottom with be done faster. Turn burner off and let pot sit with lid on for 5 minutes. If unsure, check a parcel and put a cooking thermometer in fattest part of fillet. Temp should be 145*.
Using tongs carefully serve on platter.