2
2
1
4 cm
2
1
tablespoon
20
450 g |
fresh red
chilies, seeded and finely chopped
cloves
garlic, finely chopped
shallot,
finely chopped
piece
galangal, finely chopped
stalks
lemon grass, finely chopped
fish sauce
Thai holy
basil leaves
boneless
firm white fish, such as halibut, cod, hake or monkfish, cut into about 2 cm
pieces banana
leaves (optional) |
Method :
- Using a pestle and mortar or small
blender, briefly mix together chilies, garlic, shallot, galangal,
lemon grass and fish sauce.
- Turn into a bowl, stir in basil
leaves and fish.
- Divide between 3 or 4 pieces
banana leaf or aluminum foil.
- Fold leaves or foil over fish to
make neat parcels.
- Secure leaves with a wooden
cocktail stick (toothpick), or fold foil edges tightly together.
- Put parcels in a steaming basket.
- Place over boiling water and steam
for about 7 minutes until fish is lightly cooked.
Serves 3-4
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