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Ingredients :
500 g fish fillets
3 dried chilies
4 cloves garlic, chopped
1 teaspoon salt
1 small onion, chopped
1/2 teaspoon chopped lemon rind
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
2 tablespoons fish sauce
1 cup thick coconut milk
1 egg, beaten
1 teaspoon rice flour
3 tablespoons finely chopped scallions, green leaves included
2 tablespoons chopped fresh cilantro leaves
Method :
Remove the fish bones and skins. Then cut
the flesh into thin slices. Use a food processor to blend the salt,
onion, chilies, garlic, lemon rind, turmeric, fish sauce and pepper into
a smooth paste. Add a tablespoon of the coconut milk if more liquid is
needed.
Put the blended mixture in a large bowl, add the sliced fish and half the
coconut milk and the egg. Mix well until most of the liquid has been
absorbed by the fish. Line a heatproof dish with a large cabbage leaf and
turn the fish into this. Mix rice flour with remaining 1/2 cup coconut
milk and spoon over the fish. Sprinkle with the scallions and
cilantro leaves. Cover and steam for 30 minutes. Allow to cool slightly
and firm before serving. Serve as an accompaniment to be eaten with white rice.
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