500g white fish fillets
3 red chilies
3 cloves garlic
2 stalks lemon grass
2 tbsp fish sauce
1.5 cups coconut cream
1/2 cup rice flour
3 eggs, beaten with 2 tsp light soy sauce
8 medium-sized cabbage leaves, thick stem
1 cup shredded lettuce
1/2 cup shredded Chinese parsley
Garnish of mint
Slice fillets into strips. Put onion,
chili, garlic, lemon grass and fish sauce in the blender till fine.
Place this in a bowl and add eggs, coconut cream, flour, and mix
well to remove lumps from flour. Have a pot of water boiling, drop
cabbage leaves to soften, then drain on paper.
Grease 8 Chinese teacups, then line them
with a cabbage leaf each. Cut off overhang of cabbage leaves with
scissors. Spoon some shredded lettuce in the cups, then add parsley and
fish mixture carefully. Place in shallow dish, coat the cups with fine
spray of water, then cover with plastic wrap. Cook two at a time in
microwave for 90 seconds on medium; reposition them so that the ones
inside the dish are moved to the edges, as microwaves travel in circles.
When the fish 'cups' are firm and cool, remove from teacups and unmould on
plate with garnish of mint.
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