Steamed Pangasius in Banana Leaves

Ingredients

• 3 banana leaves (about 40 cm long)
• 200 g white cabbage
• 1 chili pepper
• 4 pieces pangasius fillet (each about 150 g)
• 2 tbsp red curry paste
• 100 ml coconut milk
• 2 tbsp shredded coconut
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp fresh grated ginger
• coriander for garnish

Instructions

1. 1.

   Wash the banana leaves, pat dry and cut two leaves into four roughly equal squares of about 20x20 cm.

2. 2.

   Wash, trim and shred or julienne the white cabbage. Wash, dry, halve lengthwise, remove seeds and finely chop the chili pepper. Pat the fish fillets dry. Combine the curry paste with the cabbage, coconut milk, shredded coconut, fish sauce, lime juice, ginger and chili in a bowl and mix well. Place each fillet on a banana leaf square and spread the coconut mixture over it. Fold the banana leaves into packets around the fish and tie them with kitchen twine.

3. 3.

   Line a steamer basket with the third banana leaf and place the fish packets inside. Bring water to a boil in a wok, set the steamer on top, cover and steam for about 15 minutes. Remove the twine before serving and garnish with coriander.