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Steamed White Fish in Banana Leaf, Red Curry and Coconut Milk
A light and fragrant Asian dish where cod fillet is steamed in a banana leaf ramekin, topped with a silky red curry sauce, coconut milk, kaffir lime leaves and Thai basil. It is garnished with crunchy Chinese cabbage, red chili and strands of kaffir lime leaves.
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Critical Success Points
- • Quickly pass the banana leaves over the flame to make them pliable without burning.
- • Properly form the banana leaf ramekin to prevent steam leaks.
- • Observe the steaming time (20 minutes) so the fish is just cooked.
Safety Warnings
- • Watch out for steam burns when opening the basket.
- • Handle hot banana leaves with tongs or gloves.
- • Use a sharp knife to avoid cuts.
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