Ingredients
- White fish, fillet, in pieces600 g
- Coconut milk400 ml
- Coconut cream100 ml
- Lemongrass3
- Galangal30 g
- Fresh turmeric20 g
- Kaffir lime leaves6
- Shallots4
- Garlic5 cloves
- Egg2
- Fish sauce2 tbsp
- Palm sugar1 tbsp
- Spinach or young cabbage150 g
- Banana leaves4
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Pound the lemongrass, galangal, turmeric, garlic, shallot and half the lime leaves in a mortar to a smooth paste.
Warm the paste in a pan with half the coconut milk for five minutes, until it smells right.
Take it off the heat, cool it to warm and whisk in the eggs, fish sauce, palm sugar and the rest of the milk.
Fold the fish pieces through and leave them to marinate fifteen minutes.
Fold cups from the banana leaves, or use ramekins. Line the bottom with spinach leaves.
Divide the fish and sauce between them without filling to the brim and steam for twenty minutes.
Spoon over the coconut cream, scatter with shredded lime leaves and serve with rice.
