Nga Baung Doke (Fish in Banana Leaves) - Myanmar Recipes

Ingredients :

750g fillets of red fish

salt to taste

1/2 tsp black pepper

1/2 tsp turmeric powder

1 medium onion (finely sliced)

1 tbsp ground rice

2 tsp sesame oil

8 leaves of Chinese cabbage

large pieces of banana leaf or aluminum foil

few sprigs fresh coriander leaves

Blend the following to a paste:

1 medium onion

4 cloves garlic

1 tsp fresh ginger (finely grated)

1/2 tsp chili powder (optional)

1 tbsp thick coconut milk

Method :

Cut fish into 8 pieces of equal size. Wash and dry well. Then sprinkle with half the salt, black pepper and turmeric powder. Leave aside. Mix blended paste with remaining salt, black pepper, turmeric powder, ground rice and sesame oil. Put in the pieces of fish and mix well. Discard the thick middle rib of the cabbage leaves. Cut banana leaves into 8 pieces, large enough to wrap the pieces of fish, and scald them or hold them over heat to make them pliable.

One each piece of leaf, put a piece of cabbage and on it a piece of fish and some of the spice mixture. Top with a few coriander leaves and some of the sliced onion. Wrap fish first in the cabbage leaf, then make a parcel with the banana leaf (or foil). Fasten with short bamboo skewers or toothpicks. Steam over gently boiling water for 20-25 minutes. Serve in the leaves or foil.

Serves 8

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