Method :
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Cut the banana leaves into 6 squares, about 25 cm wide.
-
Cut the fish into 3 cm cubes.
-
place the banana leaf pieces in a heatproof bowl and pour boiling
water over them.
-
leave for about 30 seconds, by which time the leaves should be
pliable; drain.
-
Place the fish pieces in a large bowl and ad the coconut cream,
garlic, onion, ginger, sesame oil, salt, turmeric, paprika, chili
powder, rice flour and coriander.
-
Using your hands, combine the ingredients well, making sure the fish
is well covered with the mixture.
-
Divide the fish mixture evenly and place each portion in the centre
of a banana leaf piece.
-
Fold in the sides of each piece to form a type of envelope.
-
Hold the leaf in place with a toothpick or wooden skewer.
-
Fill a large pan or steamer with 5 cm of water. Place the fish
parcels on a steaming rack and cover and steam for 10 to 15 minutes or
until cooked.
-
Open on parcel to check that the fish is cooked before serving.
-
Serve with steamed rice.
Note : If banana leaves are not available, cook the fish mixture in
foil parcels.
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