Recipe - Fish Steamed In Banana Leaves

FOR THE SPICE MIXTURE
1 teaspoon Turmeric powder
10 Dried Thai chilies; seeded
4 Fresh Thai chilies; seeded
1 Piece galangal; (thumbsize)
5 Candlenuts
1 tablespoon Shrimp paste
1 tablespoon Lime juice

FOR THE FISH
One fourth pound Sea bass fillets
2 Onions; grated
2 lg Eggs
One half cup Coconut milk
1 tablespoon Sugar
2 teaspoon Salt
4 Lime leaves; thinly cut or sliced up
20 Pieces banana leaf;
(5by7inch)

1. For the spice mixture, combine the ingredients in a food processor and
process until smooth.

2. To make the fish, slice half of the fish into 20 strips of equal size
and set aside. Finely mince the remaining fish and place it in a large
bowl. Add One fourth cup of water and beat well. Add the spice mixture, onions,
eggs, coconut milk, sugar, salt and lime leaves and mix. Spread a heaping
tablespoon of the mixture on the bottom third of a piece of banana leaf and
top with a piece of fish fillet. Fold the sides of the leaf in and roll up
tightly. Secure with a toothpick. Repeat until all the leaves are filled.

3. Place the rolled leaves in layers on a steamer rack. Steam, covered,
until heated through, 6 to 7 minutes. To eat, unwrap the roll to expose the
filling. Do not eat the banana leaf.

Yield: 4 to 6 firstcourse servings.

NOTES : New York Times Magazine 98Feb01

Recipe by: Adapted from The Blue Ginger Restaurant, Singapore

Posted to MCRecipe Digest by jfcoombs@op9.com (jfcoombs) on Jan 27, 1998