Nga baung doke (2)

Nga baung doke (2)

Sesame coconut fish steamed in leaves

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg skinless, boneless firm white fish fillets
6 x 30 cm squares banana leaf and foil
90g desiccated coconut
2 garlic cloves
1 tablespoon fresh ginger, finely grated
2 tablespoons sesame seeds, lightly toasted
2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/2 lemon, juiced
2 tablespoons rice flour
3 tablespoons fresh coriander leaves, chopped

Method

  1. Cut the fish into eight serving portions. Scald the banana leaves in boiling water or hold them over a flame to make them pliable.
  2. Put the coconut, garlic and ginger into a food processor with 125 ml hot water and process to a smooth paste. Stir in the sesame seeds, salt, turmeric, pepper, lemon juice, rice flour and coriander leaves.
  3. Put a fish portion on a square of banana leaf, top with 1 tablespoon of the coconut mixture and wrap in a parcel to enclose, then wrap in a layer of foil.
  4. Cook the fish in a steamer basket over gently boiling water for 15 minutes. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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