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Thai Spicy Steamed Fish Parcels Recipe or Spicy Steamed Fish in Banana Leaf.

 

Makes 12 parcels

Preparation time: 1 hour

Cooking time: 25 mins

 

Thai Spicy Steamed Fish Parcels Ingredients:

• 6 large banana leaf sheets, soaked in hot water until soft or 1 baking pan (20 x 20 cm/8 x 8 in)
• Toothpicks or staples, for fastening
• 500 ml (2 cups) water
• 1/4 teaspoon salt
• 300 g (10 oz) Chinese cabbage, shredded to yield 3 cups
• 500 g (1 lb) white fish fillets (catfish, snapper, grouper or mackerel)
• 2 tablespoons fish sauce
• 250 ml (1 cup) thick coconut milk
• 4 kaffir lime leaves, thinly sliced into fine strips

• 1 egg, beaten
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• Sprigs 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 stalks 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
• 5 cm (2 in) krachai (Chinese keys) or young ginger, peeled
• and sliced
• 4 cloves garlic
• 6 shallots
• 1 teaspoon black peppercorns
• 1 teaspoon dried shrimp paste
• 1 teaspoon salt

Thai Spicy Steamed Fish Parcels Cooking Instructions:

• 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 turning 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 folded 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 for 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 blended.
  

• 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).

Tags: fish, seafoods

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