- Serves 4
- 1 garlic clove, chopped
- 1 red onion, chopped
- 5 cm / 2-inches fresh root galangal, chopped or ½ tsp ground galangal
- 2 tbsp chopped lemon grass or 2 tsp ground lemon grass
- ½ tsp ground turmeric
- 1 tsp paprika
- 2 tbsp fish sauce
- 1 tbsp sugar
- ½ tsp salt
- 1 x 400 g / 14 oz tin coconut milk
- 450 g / 1 lb white fillets, e.g. (catfish, sole, orange roughy)
- 4 – 8 banana leaves (depending on size) or 8 large dark green cabbage leaves
- Place the garlic, onion, galangal, lemon grass, turmeric, paprika, sauce and sugar in a blender or food processor and process until well blended.
- Add the coconut milk and process again until thoroughly mixed.
- Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring.
- Continue to cook gently for about 10 minutes until thickened.
- Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften.
- If using banana leaves, cut into pieces about 20 cm/8-inches square.
- Place the in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well.
- Set the remaining sauce aside.
- Place ⅛th of the mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under.
- Steam the parcels for 1 hour.
- 5 minutes before the end of the cooking time, gently reheat the remaining sauce.
- To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening.
- Serve immediately with rice.
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