1-2 tablespoons of homemade or bottled red curry paste
1 Cup of cream of coconut
2 cups of juliened cabbage
2 tablespoons of fish sauce
2 spoonfuls of lime juice
l-2 tablespoons homemade or bottled chili sauce
1 chopped fresh red chilli, Optional
Cut the banana leaves into squares of 10 x 10 cm and make a cut of 3 cm in the center on every corner. Turn the corners inwards; grape them or hold them with a string around forming a basket. Trim the corners if necessary.
Cut the fish into thin strips and put it in a bowl with the curry paste and coconut cream; remove carefully. Put a few tablespoons of this mixture in the center of each banana leaf basket.
Line a large bamboo basket for steaming with banana or cabbage leaves; arrange inside the baskets re filled. Spread julienne cabbage over the fish and some fish sauce. Place the bamboo basket over a wok with simmering water, the basket and steams the baskets some 7 minutes. Drizzle with lime juice and chilli sauce and serve immediately with chopped chilli on top.
If you prefer, you can make baskets with foil instead of banana leaves.
Recipes easy to https://recetasdecocinafaciles.NET /