Steamed Fish in Banana Leaves
Hor Neung Plaa - ห่อนึ่งปลา
Description
If you do not want to cook this dish using banana leaves or silver foil then it can be cooked by stir-frying it in a wok over a low heat. You will need to add a bit more water and then put a lid on the wok and cook for about 3 minutes so that the fish is cooked properly. Cod is a good fish to use for this dish.
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Recipe Tags | steamed fish banana leaveas |
Ingredients
| 300 | g | fresh water fish fillets (thinly sliced) |
| 60 | ml | oil |
| 100 | g | red curry paste |
| 2 | big egg plants (cut into bite-sized pieces) | |
| 20 | small egg plants | |
| 4 | long beans (cut into 1cm (1/2 inch) long pieces) | |
| 60 | ml | chicken stock (or water) |
| 30 | ml | fish sauce |
| 8 | eryngo leaves (or coriander leaves - finely shredded) | |
| 15 | g | sticky rice (roasted and ground or plain rice) |
| 1 | t | prickly ash (or schiuan pepercorns- broken into small pieces) |
| 4 | pepper leaves (or cabbage leaves) | |
| 4 | kaffir lime leaves (finely shredded) | |
| banana leaves ( cabbage leaves or silver foil) |
Instructions
Put the oil into a wok and add the red curry paste and fry for about 1 minute. Add all the egg plants and long beans and stir together. Then add the chicken stock, fish sauce, eryngo leaves and when boiling add the fish and cook for about 2 minutes. Thicken by adding the ground rice and prickly ash.
Divide the mixture into 4 portions. Put a pepper leaf into the middle of each banana leaf and spoon one portion of the fish mixture onto it. Then sprinkle some of the shredded kaffir lime leaves on top. Fold the edges of the banana leaf up and secure with a tooth pick. Repeat for the remaining 3 portions. Steam them for about 10 -15 minutes (or bake in the oven for about 20 minutes at 180C or 360F) until the vegetables are soft. It can be served hot or cold.