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Spicy Steamed Fish Parcels
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Serves : 12 parcel
Preparation time : 1 hour
cooking time : 25 minutes
Ingredients :
6 large banana leaf sheets, soaked in hot water until soft or 1 baking pan (20 x 20cm / 8 x 8 in)
Toothpicks or staples, for fastening
500ml (2 cups) water 1/4 teaspoon salt
300g (10oz) Chinese cabbage, shredded to yield 3 cups
500g (1 lb) whiten fish fillets (catfish, snapper, grouper or mackerel)
2 tablespoons fish sauce
250ml (1 cup) thick coconut milk
4 kaffir leaves, thinly sliced into fine strips
1 egg, beaten
2 tablespoons cornstarch
1/4 teaspoon salt
Spring of coriander leaves (cilantro), to garnish
Chili Paste 5 to 8 dried red chilies, soaked in warm water for 15 minutes until soft, stems discarded, deseeded
2 red chilies, deseeded and sliced
2 stalk lemongrass, thick bottom part only, outer layers discarded, inner part sliced
2 kaffir lime leaves
2 1/2 cm (1 in) galangal root, peeled and sliced
5cm (2 in) krachai (Chinese keys) or young ginger, peeled and sliced
4 cloves garlic
6 shallots
1 tablespoon black peppercorns
1 teaspoon dried shrimp paste
1 teaspoon salt
Method :
Make the Chili Paste first by grinding all the ingredients to a smooth paste in a blender or food processor, adding some water to keep the blades tuning if necessary. Transfer to a bowl and set aside.
Cut out twenty-four 18-cm (7 in) circles from the banana leaf sheets. To make a banana leaf cup, lay 2 circles on top of one another and fold up the edges to form a cup, fastening the folder corners with toothpicks or staples. Continue with the remaining circles to make a total of 12 cups.
Bring the water and salt to a boil in a pot and blanch the cabbage 2 to 3 minutes until tender. Drain and set aside.
Mince 1/4 of the fish fillets and slice the remaining 3/4 into thin pieces. Set aside.
Combine the minced fish, fish sauce and Chili Paste in a mixing bowl and mix until well blender. Add 1/2 of the thick coconut milk, a little at a time, stirring to mix well. Add the fish pieces, kaffir lime leaves and egg, and mix until well combined.
Line each banana leaf cup with some cabbage and spoon the fish mixture over until 2/3 full. If using a baking pan, lightly grease the pan and place all the cabbage in the pan and top with the fish mixture.
Combine the remaining coconut milk, cornstarch and salt in a bowl and mix well. Spread 2 tablespoons of the coconut mixture over the fish mixture in each banana leaf cup or all of the coconut mixture in the baking pan.
Place the fish parcels or baking pan in a steamer, cover and steam for 15 to 20 minutes until cooked. Serve hot, garnished with coriander leaves (cilantro).
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