Thai Pangasius

Ingredients

• 650 g Pangasius fillet (preferably organic Pangasius)
• 1 tbsp red curry paste
• 5 tbsp Thai fish sauce
• 4 tbsp broth
• 3 tbsp oil
• 500 g banana leaves
• 8 lime leaves
• 200 g tender celery stalks
• 2 red onions
• 0.5 bunch coriander
• 500 g large green papaya (1 large green papaya)
• Salt
• 1 Lime
• 1 tbsp sugar

Instructions

1. 1.

   Cut Pangasius fillets into 2 cm cubes.

2. 2.

   Whisk curry paste, 2½ tbsp fish sauce, broth and a few drops of oil in a bowl. Toss the fish pieces in it and set aside.

3. 3.

   Open banana leaves. Cut off thick inner strips and cut them into ~30 cm long strips (they will be used to tie the parcels). Cut the leaves into 8 squares of 25 x 25 cm and wash thoroughly.

4. 4.

   Briefly warm each leaf on a hot stove top or in the oven to make it more elastic. Distribute the marinated fish onto the leaves. Wash lime leaves. Place one lime leaf on each portion. Fold two opposite sides over the fish from each leaf.

5. 5.

   Then fold the remaining two opposite leaf sides over the fish into a parcel. Tie with strips; be careful not to tear the leaves. Let the parcels rest in the refrigerator for 1 hour.

6. 6.

   Meanwhile, wash, trim and shred celery into long fine strips.

7. 7.

   Peel onions and cut into very thin strips. Wash coriander and shake dry. Pick off small leaflets and roughly chop them.

8. 8.

   Peel and core papaya. Shred the flesh on a vegetable peeler into very fine strips. Put in a bowl and lightly knead with a bit of salt.

9. 9.

   Squeeze 4 tbsp lime juice and mix with remaining fish sauce and sugar. Pour over celery, onions, coriander and papayas and add the remaining oil. Mix well and let marinate for about 40 minutes.

10. 10.

    Fill a wok 3 cm high with water and place the steamer basket inside. Place the fish parcels on top and seal the wok. Bring water to boil and steam the parcels for 12-15 minutes. Remove parcels and serve with salad.