This is a delicious way of serving fish. The banana leaves not only add their own particular flavour but keep the fish moist and succulent. The type of fish used will determine the texture that is required. Monkfish is firmer than cod, while swordfish has a meaty bite to it.
- 2 Tablespoons of Nonya Secrets Red Curry Mix
- 500 g/1 lb White fish (halibut, monkfish, cod or swordfish)
- 1 Teaspoon of sugar
- 10 Leaves of sweet (horapa) basil
- 1 Tablespoon of fish sauce
- Banana leaves for wrapping
- 1 Large red chilli, cut into thin strips
- 2 Lime leaves, finely shredded
- 2 Tablespoons of thick coconut cream
Cut the fish into chunks and put into a large mixing bowl. Combine the Red Curry Mix and remaining ingredients in another bowl and add to the fish. Distribute the mixture evenly and leave to marinade for at least half an hour.
In the meantime, cut the banana leaves into 8 oval shapes about 25cm x 15cm (9in x 6in). Cut 4 long strips of 25cm x 5cm (10in x 2in). Dip the leaves into a pot of very hot water to soften and wipe dry with a cloth.
Divide the fish into 4 portions. For each parcel, use 2 layers of oval shaped leaves, one on top of the other. Put the marinated fish into the centre and bring up the sides of the banana leaves into the middle using both hands. Fasten with wooden cocktail sticks. Use the long strips of banana leaves to reinforce the parcel and fasten with another cocktail stick.
Place parcels in a steamer for 15 minutes or until cooked. Transfer onto a serving plate and garnish with the strips of chilli, shredded lime leaves and coconut cream.