Nga baung doke (1)

Nga baung doke (1)

Fish steamed in leaves

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g skinless, boneless firm white fish fillets
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
8 chinese mustard cabbage or spinach leaves
8 x 20 cm squares banana leaf or foil
2 onions, thinly sliced
4 garlic cloves
1 teaspoon fresh ginger, finely grated
1/4 teaspoon chilli powder, (optional)
1 tablespoon thick coconut milk
1 tablespoon ground rice
2 teaspoons sesame oil
3-4 sprigs fresh coriander leaves

Method

  1. Cut the fish into eight serving portions. Sprinkle over half of the combined salt, pepper and turmeric. Set aside.
  2. Slice the thick middle rib out of the Chinese cabbage leaves and discard. Scald the banana leaves in boiling water or hold them over a flame to make them pliable.
  3. Put half of the onion into a food processor with the garlic, ginger, chilli powder, if using, and coconut milk and process to a purée. Stir in the remaining salt, pepper and turmeric, then add the ground rice and sesame oil. Pour over the fish and toss to coat.
  4. On each square of banana leaf put a leaf of Chinese mustard cabbage and on it a piece of fish and some of the onion mixture. Top with a few coriander leaves and some of the remaining onion. Wrap the 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.
  5. Cook the fish in a steamer basket over gently boiling water for 20–25 minutes. Serve in the leaves. Guests open their parcels on their own plates. Serve with rice and other accompaniments, such as balachaung.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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