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Spicy fish cakes in banana leaves
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Delicious Malaysian-style fish cakes steamed in banana leaves.
Ingredients:
  • 3 green onions, chopped
  • 1 stalk lemongrass (white part only), trimmed, chopped
  • 1 garlic clove, chopped
  • 1 long red chilli, chopped
  • 1 makrut lime leaf, roughly chopped
  • 1/2 tsp ground turmeric
  • 63.13 gm coconut cream
  • 400g skinless firm white fish fillets, roughly chopped
  • 1 egg
  • 2 banana leaves (see Notes)
Instructions:
  • Blend onion, lemongrass, garlic, chili, lime leaf, and turmeric in a food processor until finely chopped. Incorporate coconut cream and blend until a smooth paste forms. Add fish and egg, blend until thoroughly mixed. Season with salt and pepper to taste.
  • 1. Boil a large saucepan of water. Cut 8 pieces of banana leaves, each 20cm square. Dip one square at a time into the boiling water for 20 seconds using tongs. Rinse in cold water and pat dry with paper towel.
  • Lay a banana leaf square on a flat surface. Spoon 1/4 cup of fish mixture into the center. Fold the sides to enclose the filling and create a square parcel. Secure by tying with kitchen string.
  • Prepare a large bamboo steamer by lining it with baking paper, then use a metal skewer to poke holes in the paper. Set the steamer over a pot of boiling water (ensuring it doesn't touch the water). Put half of the parcels in the steamer with the seam side down, cover, and steam for 8 to 10 minutes until the fish mixture is firm and cooked through. Move the cooked parcels to a platter and cover to keep warm. Repeat the steaming process with the remaining parcels. Serve and enjoy.

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