Haw Mok (Steamed fish in Banana Leaf)

 

                Banana leaves have been used in Southeast Asia for centuries to wrap food for steaming. They ensure the succulence of the cooked food by retaining its moisture, and at the same time they impart their own subtle flavor to the dish.

                This dish has a fragrance that wafts through the room as each banana leaf is opened, filling the diners with anticipatory pleasure. The packages may be prepared up to 4 hours in advance and chilled until cooking time.

Serves 6 

• 180 ml Yellow curry paste (click here for recipe)
• 500 ml coconut milk
• 45 ml fish sauce
• 30 ml cornflour (cornstarch)
• 750 gr firm white fish fillets, diced
• 15 ml lime juice
• 15 ml palm sugar or brown sugar
• Banana leaves, cut into 6 pieces, each 9 in x 9 in (23 cm x 23cm)
• 3 lettuce leaves, shredded
• 250 ml coconut cream
• 250 ml sweet basil leaves
• 2 jalapeno chilies, seeded and sliced
• 80 ml cilantro leaves

1. In a bowl, mix together the curry paste, coconut milk, fish sauce and cornstarch ; whisk until well blended.
2. Add the fish cubes, lime juice and palm sugar, and marinate in the refrigerator for about 30 minutes.
3. Carefully wipe each banana leaf with a damp cloth.
4. Spoon a portion of the shredded lettuce into the center of each banana leaf square, then top with a portion of the marinated fish cubes.
5. Stir the coconut cream thoroughly and spoon over the fish cubes ; sprinkle with the basil leaves, sliced chilies and cilantro leaves.
6. Wrap each banana leaf to form a parcel nd secure with a toothpick or small satay stick.
7. Arrange the packages in the top half of a steamer and steam over boiling water for 15 to 20 minutes.
8. Serve with a bowl of steamed rice.

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