Thai fish in banana leaves curry

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4-6 servings Prep: 45 mins
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You will love this dish because it's so yummy.

By Food24 August 13 2019
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Ingredients (10)

800 g firm white fish fillets — cut into 2,5cm pieces
125 ml coconut cream
30 ml curry paste — red
125 ml fresh coriander leaves — loosely packed
1 lemon grass — finely chopped
4 fresh banana leaves — cut into 25cm squares
15 ml saffron — optional
10 ml chilli flakes
saffron — optional
8 toothpicks
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Method:

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.



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