Steamed Shrimp in Banana Leaf Packets Recipes

Ingredients :

2 lb catfish fillets, cut into 2-inch chunks

1 tsp salt

1 tsp galangal. or fresh ginger, finely shredded

2 shallots, thinly sliced

2 garlic cloves, minced

2 fresh hot green chilies

1 inner stalk of lemongrass, shredded

2 tbsp peanut oil

1 tbsp dried shrimp paste

4 small Japanese eggplants, stems removed and thickly sliced

2 cup cauliflower florets

2 cup tender carrots, sliced

3 tbsp fish sauce

2 cans coconut milk

1 cup watercress leaves

4 Kaffic lime leaves, vein removed and leaves thinly shredded

cilantro leaves

lime wedges

Method :

Toss the fish with the salt and galangal. Set aside. In a small food processor, make a paste with the shallots, garlic, chilies, and lemongrass. Heat the oil in a wok, and stir-fry the shrimp paste, breaking it up against the side of the pan. Add the paste, and stir-fry until fragrant. Put the fish pieces in the wok and continue to stir-fry for a minute or two.

Remove fish with a slotted spoon and keep warm. Stir into the wok the eggplants, cauliflower florets, and carrots to coat with mixture. Pour in the fish sauce and coconut milk and cook for about 10 minutes or until vegetables are tender. Return the fish to the wok with the watercress leaves and the Kaffir lime leaves. Cook for 2-3 more minutes. Sprinkle with the cilantro leaves and serve with the lime wedges.

Serves 4

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