Spiced Steamed Fish in Banana Leaf Recipe
Usually served as an appetizer, these Thai
fish cakes are a wonderful bundle of intoxicating flavors that could
also form part of a main meal. They look impressive served in their
banana leaf cups and can also be baked or barbecued.
Ingredients: (Serves 8)
450 g/1 lb white fish fillet, such as cod or
halibut
2 tablespoons fish sauce such as nam pla
2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
2 eggs, lightly beaten
4 tablespoons thick coconut milk or coconut
cream
Sliced cucumber, to serve
For the paste:
1 tablespoon grated fresh root ginger
2 fresh red chilies, deseeded if liked
1 teaspoon ground turmeric
1 onion
2 stalks lemon grass, 5 cm/2 inch root end,
peeled
1 tablespoon ground cilantro (coriander)
1 teaspoon shrimp paste
To garnish:
4 tablespoons coconut cream
2 kaffir lime leaves, shredded
1 fresh red chili, finely sliced
Method:
Chop the fish meat, then blend in a food
processor for a few minutes to make a paste. Using a mortar and pestle,
grind together the paste ingredients until the texture of thick cream,
then blend with the fish.
Transfer the mixture to a bowl, and add the
fish sauce, lime juice and sugar. Stir well until combined, before
adding the beaten egg and coconut milk or cream. Mix together until
evenly combined.
Trim off and discard the hard rind on the
banana leaves, and blanch the banana leaves in boiling water for 1
minute to make them more pliable; drain well. Shape the banana leaves to
make 8 cups. Put 2 tablespoons of the fish mixture in the center of each
banana leaf cup.
Put the parcels on a lightly oiled plate in
a steamer, making sure that they do not touch each other and steam for
10 minutes until cooked through. You may need to cook the parcels in
batches.
To finish, drizzle a little coconut cream
over each fish cake, and garnish with the kaffir lime leaves and chill.
Serve with the sliced cucumber.
Note: If banana leaves are
unavailable, put the fish mixture in lightly oiled ramekins, cover with
foil and steam for 15 minutes. You can use 2 tablespoons yellow curry
paste instead of the spice paste, if preferred.
Happy Cooking,
Carol |
