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Ingredients :
1 kg
firm white fish fillets, cut into 3 cm cubes
3 large
banana leaves, cut into 6 squares of 25 cm wide
1/2 cup
coconut cream
2 cloves
garlic, crushed
1 small onion, chopped finely
1 tablespoon fresh ginger, choped finely
2 teaspoons sesame oil
Salt to taste
1 teaspoon paprika
1 teaspoon turmeric, ground
1/2 teaspoon chili powder
2 teaspoons rice flour
2 tablespoons fresh cilantro leaves,
chopped
Method :
Lay the cut
banana leaves in a bowl and pour boiling water over them to soften in
order that they will not break when used. Leave the banana leaves to be
soaked in the hot water for about 30 seconds or until the leaves are
pliable, then drain. Place the cubed fish pieces in a bowl that is large
enough to hold all of them. Add the coconut cream, onion, ginger,
garlic, salt to taste, sesame oil, turmeric, chili powder, paprika, rice
flour and cilantro. Combine the ingredients evenly to ensure the fish
pieces are well coated with the mixture.
Divide the
fish and the mixture evenly in the center of the 6 banana leaves. Fold
the sides of the banana leaf to form a parcel and use a toothpick to
hold them in places.
Heat up a
steamer or large pan with water for the steaming process. Place the fish
parcels on a steaming rack. Cover the lid to steam for about 15 minutes
or until the fishes are cooked. Open the parces to check on the fish
before serving. Best to serve steaming hot with steamed white rice.
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