2 large banana leaves
350g firm white fish fillets
1-2 tb sp Red Curry paste
1 cup coconut cream
2 cups finely shredded cabbage
2 tb sp fish sauce
2tbsp lime juice
1-2 tb sp chili sauce
1 fresh red chili, chopped.
Cut banana leaves into squares10x10 cm and make 3 cm cut towards the
center on each corner. Fold in the corners, staple and tie around with a piece
of spring to form a cup, trim corners if necessary.
Cut fish into thin strips and place in a bowl with the curry paste and coconut
cream, stir gently to combine. Place spoonfuls or the fish mixture in the center
of each banana leaf cup.
Line a large steaming basket with extra banana leaves and place the prepared
cups in the basket. Top fish with shredded cabbage and a little fish sauce.
Place the basket over a wok of simmering water, cover the basket and steam
for approximately 7 minutes. Drizzle with lime juice and chili sauce.
Serve immediately topped with chili.