Thai fish in banana leaves curry
You will love this dish because it's so yummy.
- 800 g firm white fish fillets (like Hake), cut into 2,5cm pieces
- 125 ml coconut cream
- 30 ml red curry paste
- 125 ml loosely packed fresh coriander leaves
- 1 lemon grass, finely chopped
- 4 fresh banana leaves, cut into 25cm squares
- 15 ml saffron, optional
- 10 ml chilli flakes, optional
- A few strands of saffron, optional
- 8 toothpicks
Place fish in a medium bowl. In a jug, mix together coconut cream, curry paste, coriander and lemon grass.
Add to the fish and stir until well combined.
Arrange banana leaves, vein-side up, on a clean work surface.
Spoon fish mixture evenly among the centres of banana leaves.
Bring edges of banana leaves together to enclose filling. Secure each parcel with 2 toothpicks.
Place the fish parcels in a 30cm diameter bamboo steamer.
Add enough water to a wok to reach a depth of 5cm and bring to the boil over high heat.
Place steamer over wokof simmering water (make sure base of steamer doesn’t touch the water).
Steam, covered, for 12-15 minutes or until fish is cooked through.
Remove from heat.
If you don’t have a bamboo steamer, you can steam the fish parcels in a double steamer or a saucepan.
Place a rack or trivet at the bottom of the saucepan and arrange the parcels on it making sure they don’t touch the water.
Divide fish parcels among serving plates and sprinkle with saffron, if using, and chopped coriander.
Serve with steamed rice and lime wedges.
Move tip: The banana leaf is 100 per cent natural and compostable. It will infuse the fish with a subtle her by flavour.
Banana leaves are available at some greengrocers.
Alternatively, you can use non-stick baking paper.