Thai-Style Steamed Fish Cakes

Preparation time

20 Minutes

Cooking time

20 Minutes

Serves

6

Soft balls of white fish fillet are marinated in a delectable mix of sliced red chillies and kaffir lime leaves, then placed in banana leaf cups to be steamed to perfection in under 20 minutes.

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A delicious daytime snack or a spicy appetiser.

Ingredients

6
Banana Leaves
, cut into 15cm x 20cm, blanched in hot water
175
grams
White Fish Fillet
, chopped very finely
2
tablespoons
Thick Coconut Cream
1
tablespoon
Fish Sauce
1
Large Red Chilli
, seeded and finely sliced in thin strips
15
Thai Basil Leaves
2
tablespoons
Thai Red Curry Paste
1
Kaffir Lime Leaves
, shredded very finely
1
Egg
, lightly beaten
2
Kaffir Lime Leaves
, shredded very finely
Extra Thai Basil Leaves to put on the banana leaves
2
tablespoons
Thick Coconut Cream
3
Kaffir Lime Leaves
, shredded finely using kitchen shears

Directions

Put some basil leaves in the middle of each banana leaf cup set aside.
Put the fish in a mixing bowl, add fish sauce, sliced red chile, chopped basil leaves, chopped kaffir lime leaves, salt, red curry paste, coconut cream and egg. Mix well.
The mixture should be thick like a paste.
Divide this mixture into the banana leaf cups
Wrap the banana leaf up into a rectangle parcel. It will expand a little when you steam so make sure it’s not too tight.
Prepare your steamer if you have one. If you don’t, you can use a large pot or wok (large enough to hold a plate you will be using for steaming).
Fill it up with water and then place a heat-proof bowl or a glass inside the pot (the water should only be touching about ¾ of the bowl or glass).
Then place the fish parcels on a plate and place the whole thing on top of the bowl or glass (make sure it’s stable). Steam for 20 minutes until cooked.
Garnish with chilli, kaffir lime leave, basil and a bit of coconut cream.
Serve immediately.

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