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This Fish and Cassava Leaves Steamed in Banana Leaf (Palai Bungkus Daun Ubi Kayu) cooking recipe is fun and easy for everyone to make:
* 1 tablespoon freshly squeezed lime juice
* 2 teaspoons salt
* 500 g (1 lb) boneless fish fillets, cut into bite sized pieces
* 5 to 6 sour carambola fruits, thinly sliced
* 250 ml (1 cup) thick coconut milk
* 2 turmeric leaves, very thinly sliced (optional)
* 150 g (3 cups) young cassava leaves, blanched until soft and drained divided, divided into 4 portions
* 1 large banana leaf, softened (page 2) and cut into tour 20 -cm(8-in) squares, for wrapping
* 8 tooyhpicks
Spice Paste
* 10 red chilies, sliced
* 5 to 6 Shallots
* 4 doves garlic
* 2 1/2 cm (1 in) turmeric, Peeled and sliced
* 1 teaspoon salt
This easy Fish and Cassava Leaves Steamed in Banana Leaf (Palai Bungkus Daun Ubi Kayu) food recipe is the perfect way to end your lunch and dinner:
* To make the Spice Paste, grind all the ingredients to a smooth paste in a mortar or blender, adding some coconut milk to keep the paste turning if necessary. Transfer to a bowl and set aside.
* Rub the lime juice and 1 teaspoon of the salt onto the fish fillets and set aside for 15 minutes, then rinse and drain.
* Rub the remaining salt onto the carambola slices. Set aside for 5 minutes, then rinse and drain.
* Combine the Spice Paste, seasoned fish fillets, salted caramhola slices, coconut milk and turmeric leaves(if using) in a large bowl and mix until well blended
* Divide the fish mixture into 4 equal portions. Place each portion onto the center of a piece of a banana leaf and top with 1 portion of the cassava leaves.
* To wrap the filling with the banana leaf, fold the square piece of banana leaf in half to enclose the filling, then fold the corners inward at both ends and fold each end towards the center to forma package, fastening the folded ends with toothpicks. Repeat with the remaining ingredients to make 4 packages altogether.
* Place the packages in a steamer and steam until cooked, about 15 minutes. Serve hot.
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