Fish Parcels with Thai Paste


Food Picture: 

Create an authentic Asian fish dinner in minutes with this simple recipe.

Preparation Time

15 minutes

Cooking Time

10 minutes

Equipment

You will need eight 10cm lengths of banana leaf and a large metal steaming pan or bamboo steamer for this recipe. Banana leaves are available from greengrocers or Asian supermarkets.

Ingredients (serves 4)

  • 2 (about 800g) barramundi fillets, cut into 8 portions
  • 2 tbs fresh lime juice
  • Salt
  • 1 long fresh red chilli, finely chopped
  • 2 garlic cloves, peeled
  • 3cm-piece fresh ginger, peeled, thinly sliced
  • 1 stem lemon grass, pale section only, finely chopped
  • 100ml Kara coconut cream
  • 1 tbs fish sauce
  • Steamed rice, to serve
  • Lime wedges, to serve

Method

  1. Place the fish in a glass dish. Drizzle with lime juice and season with salt.

  2. Place the chilli, garlic, ginger and lemon grass in a mortar and use a pestle to gently pound until a smooth paste forms. Add coconut cream and fish sauce and stir until well combined.

  3. Wipe the banana leaves with a damp cloth. Place 2 pieces of banana leaf in a large metal steaming pan or bamboo steamer over a saucepan or wok of simmering water. Steam, covered, for 30 seconds or until leaves are soft and pliable. Place banana leaves on a clean work surface so they form a cross. Place 2 pieces of fish in the centre of the cross and top with one-quarter of the spice paste. Fold banana leaf to enclose fish and make a parcel. Secure each end of the parcel with a toothpick. Repeat with remaining banana leaves, fish and spice paste. Place fish parcels in steaming basket. Steam, covered, for 8 minutes or until fish flakes with a fork. Divide among serving plates and serve with steamed rice and lime wedges.

    Thanks to http://www.taste.com.au for this delicious recipe!