Nga Baung Doke
(Fish in
Banana Leaves)
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Serves 4
Ingredients
-
750 g ( 1½ lb) fillets of
firm fish
-
1 teaspoon salt
-
teaspoon ground black
pepper
-
½ teaspoon ground
turmeric
-
2 medium onions
-
4 cloves garlic
-
I teaspoon finely grated
fresh ginger
-
¼ teaspoon chilli powder,
optional
-
1 tablespoon thick
coconut milk
-
1 tablespoon ground rice
-
2 teaspoons sesame oil
-
8 leaves of Chinese
mustard cabbage
-
large pieces of banana
leaf or aluminium foil
-
few springs fresh
coriander leaves
Directions
-
Cut fish into 8 pieces of
equal size wash and dry well then sprinkle with half the salt, pepper and
turmeric.
-
Leave aside while
preparing remaining ingredients.
-
Slice one onion and set
aside.
-
Chop the other onion and
put into container of electric blender with garlic and ginger, chili powder and
coconut milk.
-
Blend to a puree.
-
Mix puree with remaining
salt, pepper and turmeric. ground rice and sesame oil.
-
Put in the pieces of fish
and mix well.
-
Slice the thick middle
rib out of the mustard cabbage leaves and use in another dish (lettuce or
spinach leaves may be used if these are not available).
-
Cut banana leaves into
pieces large enough to wrap the pieces of fish and scald them or hold over heat
to make them pliable.
-
On each piece of banana
leaf put a leaf of mustard cabbage and on it a piece of fish and some of the
spice mixture.
-
Top with a few coriander
leaves and some of the sliced onion.
-
Wrap fish first in the
cabbage leaf, then make a parcel with the banana leaf.
-
Fasten with short bamboo
skewers or wooden toothpicks.
-
Alternatively wrap in
foil.
-
Put in a steamer and
steam over gently boiling water for 20 25 minutes.
-
Serve in the leaves.
-
Guests open their parcels
on their own plates.
-
Serve a bowl of white
rice alongside.
