-
Cut fish into 8
pieces of equal size, wash and dry well.
-
Sprinkle with
half the salt, pepper and turmeric.
-
Leave aside
while preparing the remaining ingredients.
-
Slice one onion
and set aside.
-
Chop the other
onion and put into container of electric blender with garlic and ginger,
chili powder and coconut milk.
-
Blend to a
puree.
-
Mix puree with
remaining salt, pepper and turmeric, ground rice and sesame oil.
-
Put in the
pieces of fish and mix well.
-
Slice the thick
middle rib out of the mustard cabbage leaves and use in another dish
(lettuce or spinach leaves may be used if these are not available).
-
Cut banana
leaves into pieces large enough to wrap the pieces of fish and scald
them or hold over heat to make them pliable.
-
On each piece
of banana leaf, put a leaf of mustard cabbage and on it a piece of fish
and some of the spice mixture.
-
Top with a few
coriander leaves and some of the sliced onion.
-
Wrap fish first
in the cabbage leaf, then make a parcel with the banana leaf.
-
Fasten with
short bamboo skewers or wooden toothpicks.
-
Alternatively
wrap in foil.
-
Put in a
steamer and steam over gently boiling water for 20-25 minutes.
-
Serve in the
leaves.
-
Guests open
their parcels on their own plates.
-
Serve a bowl of
white rice alongside.
