750g firm white fish fillets, cut into 8
pieces of same size
Salt to taste
teaspoon black pepper, ground
teaspoon fresh ginger, grated finely
teaspoon turmeric, ground
teaspoons sesame oil
teaspoon chili powder
tablespoon thick coconut milk
tablespoon ground rice
leaves Chinese mucstard cabbage
Large pieces of banana leaves
Sprigs of fresh cilantro leaves
Wash the fish and pat dry with kitchen
towels. Sprinkle with salt, pepper and turmeric. Leave aside. Prepare
the remaining ingredients by slicing one onion and set aside. Use a food
processor to blend the other onion, garlic, ginger, chili powder and
coconut milk to a smooth paste. Pour the paste into a bowl and mix with
some salt, pepper and turmeric,m ground rice and sesame oil. Put the
pieces of fish and coat well.
Slice and remove the thick rib in the
middle of the cabbage leaves. Cut the banana leaves into large wrap
pieces for the fish. Soak them in hot water for about 30 seconds to
soften them. Put a leaf of mustard cabbage on a banana leaf and a
fish on top of it with some of the spice mixture. Top it with a few
cilantro leaves and a few sliced onions.
Wrap the fish in the banana leaves into
parcels. Hold the leaves with toothpicks. Heat up a steamer to the boil.
Steam the fish parcels over gently boiling water for about 20 minutes.
Do not remove from the leaves when serving. Let the diners open the
parcels on their own. Best to serve with steamed white rice.