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Curry fish in banana leaves

Stored under Caption This!GamesMiscellaneousNewsRecipesRelated EBay AuctionsReviewsVideosVisual Stimulation on March 9, 2007

Servings: 4

800g firm white fish fillets (such as barramundi or snapper), cut into 2.5cm pieces
1 x 140ml can coconut cream
1 tbs red curry paste
1/2 cup loosely packed fresh coriander leaves
2 kaffir lime leaves, finely shredded
4 fresh banana leaves, cut into 25cm squares
Fresh coriander leaves, extra, to garnish
Steamed rice, to serve
Lime wedges, to serve

Place fish in a medium bowl. Combine the coconut cream, curry paste, coriander and lime leaves in a small bowl. Add to the fish and stir until well combined.

Place banana leaves, vein-side up, on a clean work surface. Spoon fish mixture evenly among the centres of banana leaves. Bring edges of banana leaves together to enclose filling. Secure each parcel with 2 toothpicks.

Place the fish parcels in a 30cm-diameter bamboo steamer. Add enough water to a wok to reach a depth of 5cm and bring to the boil over high heat. Place steamer over wok of simmering water (make sure base of steamer doesn't touch the water). Steam, covered, for 12-15 minutes or until fish is cooked through. Remove from heat.

Divide fish parcels among serving plates and sprinkle with extra coriander. Serve with steamed rice and lime wedges.

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