Steamed White Fish in Banana Leaf, Red Curry and Coconut Milk

Ingredients

• 600 g Cod loin (cut into slices about 1 cm thick)
• 1 Egg (lightly beaten)
• 2 c. à soupe Red curry paste (of good quality)
• 400 ml Coconut milk (divided: 3 c. à soupe to dilute the paste, 4 c. à soupe reserved for the final sauce)
• 2 c. à soupe Sugar
• 2 c. à soupe Fish sauce (nuoc mam)
• 2 Kaffir lime leaves (separate strands)
• 10 feuilles Thai basil leaves (4‑5 for the sauce, the rest for garnish)
• 200 g Chinese cabbage (pak choi) (julienned)
• 1 Fresh red chili (cut into long rounds)
• 4 grandes feuilles Banana leaves (cut into 18 cm discs, quickly passed over flame)
• 1 c. à café Cornstarch (diluted in the reserved 4 c. à soupe coconut milk)

Instructions

1. Prepare the banana leaves

   Cut each banana leaf into an 18 cm diameter disc using a small bowl as a template. Quickly pass each disc over the flame to make them pliable, then layer two leaves crossing the grain direction. Fold the opposite corners and staple (or pinch) to form a small ramekin.

   Time: PT10M

2. Prepare the vegetables and aromatics

   Remove the central veins from the kaffir lime leaves and slice them into thin strips. Julienne the Chinese cabbage finely. Reserve a few small bunches of Thai basil for garnish and coarsely chop the rest. Slice the red chili into long rounds (or into matchsticks if using bell pepper).

   Time: PT10M

3. Slice the fish

   Cut the cod loin into slices about 1 cm thick, large enough to cover the bottom of the ramekin.

   Time: PT5M

4. Prepare the curry sauce

   In a bowl, mix the red curry paste with 3 c. à soupe coconut milk. Incorporate the beaten egg, the remaining coconut milk (reserving 4 c. à soupe), the sugar, fish sauce and the kaffir lime strips. Add 4‑5 chopped Thai basil leaves and mix well.

   Time: PT5M

5. Assemble the ramekins

   Place a small handful of julienned Chinese cabbage at the bottom of each banana leaf ramekin. Add 4‑5 Thai basil leaves, then pour 3‑4 c. à soupe of the curry mixture. Lay the fish slices on top and cover with the remaining mixture. If using red bell pepper, add 3‑4 sticks on top of the fish.

   Time: PT5M

6. Steam cooking

   Place the ramekins in the steamer basket over a pot of boiling water. Cover and cook for 20 minutes.

   Time: PT20M

   Temperature: 100°C

7. Thicken the final sauce

   In a small saucepan, mix the reserved 4 c. à soupe coconut milk with the cornstarch until dissolved. Heat over low heat, stirring until thickened. Spoon a tablespoon of this sauce over each portion.

   Time: PT5M

   Temperature: 80°C

8. Finishing and serving

   Sprinkle each ramekin with kaffir lime strands, red chili rounds, extra Thai basil leaves and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

20 g

Fiber

3 g