Ingredients
- 750 g Fillets of firm white fish or Catfish
- 1/2 tsp. Each Salt & Sugar
- 1 tsp.Shrimp Paste or Fish Paste
- 1/4 tsp.Black pepper, freshly ground
- 1/2 tsp.Turmeric ground (yellow powder)
- 2 Medium-size onions, chopped
- 4 cloves Garlic, chopped
- 1/2 tsp.Finely grated ginger
- 2 stalks Lemon grass, finely grated (Sa-pa-lin)
- 8 small pieces Winter gourd or boiled potatoes
- 1/2 tsp.Chili powder (paprika)
- 1 tbsp.Rice, toasted lightly in a dry pan, then ground
- 2 tsp.Sesame oil or groundnut oil
- 8 leaves Chinese mustard cabbage, fresh
- A few swigs of fresh coriander leaves (Nan Nan Pin)
- A Large piece of banana leaf
Preparation
Cut the fish fillets into 8 pieces of equal size.
Mix the fish fillets with all other ingredients in a large bowl except Chinese mustard cabbage & coriander. (Mix gently with your hand).
Cut cleaned banana leaf into 8 pieces, large enough to wrap the pieces of fish. On each piece of banana leaf, put a leaf of Chinese mustard cabbage and on it a mixture includes a piece of fish & potato, then top with a few coriander leaves.
Wrap the mixture with banana leaf. Then fasten with short bamboo skewers & put in a bamboo steamer & steam gently over boiling water for about 20 minutes.
Place 2 parcels on each plate & serve with a bowl of steamed rice & other side dishes. Serves 4 person.
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