Ingredients:
Half kilo fish meat
Few stalks of Limau Purut (Kaffir lime leaves)
Half packet of Thick Coconut Milk
1 egg
Half small cabbage cut into strips
2 fresh large red chillies
2 stalks cilantro leaves, chopped
Banana leaves scalled and cut into small portions
Ingredients to be grinded into fine paste:
1 large sweet onion
3 cloves garlic
1 large fresh red chilli
3 – 4 slices of galangal
1 tablespoon chopped cilantro roots
2 – 3 pieces Limau Purut leaves (Kaffir Lime Leaves)
2 stalks lemongrss
1 slice Belachan
Half teaspoon sea salt
Method:
If you are using your own fish meat, debone the fish and scrap off meat with a tablespoon or simply fillet and chop up roughly and than minced.
In a large mixing bowl, add the fish meat, coconut milk and the grinded spices.
Separate the egg, yolk and white separately.
Cut the cabbage into fine julien strips.
Mix all the ingredients together and blend well.
Scoop a portion of the mixed ingredients into a ramekin lined with a piece of banana leaf for fragrance.
Place a few strips of red chilli and cilantro leaf on each ramekin and steam for about 15 minutes.
This is how the steamed fish looked after steaming.
Leave it to cool and set.
Note:
If you do not wish to steam all the mixed ingredients at one go, you can store the mixture in the refrigerator with a piece of cling wrap.
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