Step 1

Whisk together the marinade ingredients. Place fish fillets flesh side up (skin down if present). Pour marinade over the fillets. Soak 30 minutes (more or less is fine too).

Step 2

Combine salsa ingredients. Set aside.

Step 3

Depending on size of the fillets, cut a generous piece of banana leaf. Wrap it up burrito-style to form a fairly tight packet. The leaves will probably tear along the veins. This is okay. Use kitchen shears to trim away excess.

Step 4

Place in the steamer. A two-tiered steamer can easily accommodate 4 to 6 of these packets.

Step 5

To a wok or large pot, add 2-3 inches of water. The water should not touch the lower tier of the steamer. Cover the steamer. Bring the water to a boil. Keep the water at a rolling boil, but do not allow it to boil dry. Add additional water if necessary. Depending on the thickness of your fish, it will be done in 10-15 minutes. A good rule of thumb is about 10 minutes for an inch thick piece of fish.

Step 6

While the fish steams, add remaining marinade to a small saucepan and simmer.

Step 7

To serve: Unwrap the fish, drizzle with a bit of the warm marinade,* a scoop of mango salsa, and garnish with chopped cilantro and Thai basil. Serve with lime wedges.

Step 8

Enjoy!