Add an element of authenticity to this spicy fish curry by serving it in a banana leaf parcel.
- Place fish in a medium bowl. Combine the coconut cream, curry paste, coriander and lime leaves in a small bowl. Add to the fish and stir until well combined.
- Place banana leaves, vein-side up, on a clean work surface. Spoon fish mixture evenly among the centres of banana leaves. Bring edges of banana leaves together to enclose filling. Secure each parcel with 2 toothpicks.
- Place the fish parcels in a 30cm-diameter bamboo steamer. Add enough water to a wok to reach a depth of 5cm and bring to the boil over high heat. Place steamer over wok of simmering water (make sure base of steamer doesn't touch the water). Steam, covered, for 12-15 minutes or until fish is cooked through. Remove from heat.
- Divide fish parcels among serving plates and sprinkle with extra coriander. Serve with steamed rice and lime wedges.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set