1 banana leaf
180g fish fillet
2 tsp red curry paste
2 tbls roasted peanuts, ground
2 lime leaves, finely chopped
4 tbls coconut milk
1 tbls fish sauce
2-3 tbls wong bok, finely shredded
thick coconut cream to garnish
1 long red chilli, slivered
2 coriander leaves
Cut out 4 circles of banana leaf each 12cm diameter.
Take 2 rounds on top of each other and make a 4cm deep
tuck on one side and staple it. Repeat on the opposite side,
then at the two side points so that you have a squared off cup.
Puree together fish, curry paste, peanuts, lime leaf, egg,
coconut milk and fish sauce in a food processor –
marinate for 15 minutes.
Place some cabbage in the bottom of each banana leaf cup, Recipe adapted from
spoon the fish mixture on top and steam in a bamboo steamer The Taste of Thailand –
over a wok for 15 to 20 minutes until set. Vatcharin Bhumichitr
Garnish each with a tbls of coconut cream, chilli slivers and a coriander leaf.