Curry fish in banana leaves

Add an element of authenticity to this spicy fish curry by serving it in a banana leaf parcel.

Recipe «Curry fish in banana leaves» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 800g firm white fish fillets , cut into 2.5cm pieces, 1 x 140ml can coconut cream, 1 tbsp red curry paste, 1/2 cup loosely packed fresh coriander leaves, 2 kaffir lime leaves, finely shredded , 4 fresh banana leaves, cut into 25cm squares, Fresh coriander leaves, extra, to garnish, Steamed rice, to serve , Lime wedges, to serve.

Ingredients:

• 800g firm white fish fillets , cut into 2.5cm pieces 
• 1 x 140ml can coconut cream 
• 1 tbsp red curry paste 
• 1/2 cup loosely packed fresh coriander leaves 
• 2 kaffir lime leaves, finely shredded 
• 4 fresh banana leaves, cut into 25cm squares 
• Fresh coriander leaves, extra, to garnish 
• Steamed rice, to serve 
• Lime wedges, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. Divide fish parcels among serving plates and sprinkle with extra coriander. Serve with steamed rice and lime wedges.