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Recipe

Steamed Spicy Fish in Banana Leaves
— Recipe by Chef Lisa Leong




Ingredients:
  • 600g thinly sliced white fish fillets (cod or dory)
  • 2 tbsp toasted ground glutinous rice
  • 2 tbsp chopped shallot
  • 50g red curry paste
  • 1 tsp orange sugar
  • 1 cup chopped fried eggplant
  • 1 long bean cut in ½ inch pieces pre fried
  • ¼ cup rich chicken broth
  • 1 tbsp fish sauce
  • 2 tbsp finely chopped coriander stems & leaves
  • 2 kaffir lime leaves, thinly shredded
  • 6 pieces grill cabbage leaves cut to 4 inches square
  • 8-10 pieces large banana leaves cut into halves (8 x 8 inches)
Method:
  1. In a wok stir fry glutinous rice for about 5 6o 6 mins until golden brown. Transfer to a mortar and pulverize with a mortar, set aside. Grill cabbage leaves, set aside.
  2. Heat wok with oil and fry chopped shallot until fragrant add in red curry paste, stirring constantly for 2 minutes. Add in eggplants and beans and stir well to coat. Add in chicken broth, fish sauce and sugar to taste and bring to a boil.
  3. Add in fish, stirring to coat well, add ground rice and cook for about 1 minute, until the mixture is very thick and the fish is just opaque throughout. Add in chopped coriander and mix well. Remove from heat.
  4. Wipe banana leaves with a clean cloth. Lay a piece of grilled cabbage leaf on top. Spoon about ¼ cup fish mixture on top. Sprinkle strands of shredded lime leaf over. Gently roll and wrap banana leaf into a parcel as demonstrated. Secure with a toothpick. Steam parcels for about 15 minutes over high heat. Let cool slightly before serving.
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