This is a delicious way of serving fish. The banana leaves not only add their own particular flavour but keep the fish moist and succulent. The type of fish used will determine the texture that is required. Monkfish is firmer than cod, while swordfish has a meaty bite to it.
Serves 4-6, depending on number of other dishes being served
500 grams / 1 lb white fish (halibut, monkfish, cod or swordfish)
2 tablespoons Nonya Secrets Red curry mix
1 large red chilli
2 lime leaves, finely shredded
1 teaspoon sugar
10 leaves sweet (horapa) basil
2 tablespoons thick coconut cream
1 tablespoon fish sauce
Banana leaves for wrapping
- Cut the fish into chunks and put into a large mixing bowl. Mix the remaining ingredients in another bowl and add to the fish. Distribute the paste mixture evenly and leave to marinade for at least half an hour.
- In the meantime, cut the banana leaves into 8 oval shapes about 25cm x 15cm (9in x 6in). Cut 4 long strips of 25cm x 5cm (10in x 2in). Dip the leaves into a pot of very hot water to soften and wipe dry with a cloth.
- Divide the fish into 4 portions. For each parcel, use two layers of oval shaped leaves, one on top of the other. Put the marinated fish into the centre and bring up the sides of the banana leaves into the middle using both hands. Fasten with wooden cocktail sticks. Use the long strips of banana leaves to reinforce the parcel and fasten with another cocktail stick.
- 15 minutes or so before serving, place parcels in a steamer and cook for 15 minutes. Transfer onto serving plate and serve hot.