When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
Banana leaves make a fragrant and convenient packet for fish-steaming. Chef Justine uses them here to seal in moisture and infuse the filets with a subtle, grassy aroma. While the fish cooks you have time to braise the cabbage and make the cilantro sauce to serve alongside.
