| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Eggs, Dairy | Thai | Singapore, Seafood, Nytimes, New | 4 | Servings |
INGREDIENTS
| 1 | ts | Turmeric powder |
| 10 | Dried Thai chilies; seeded | |
| 4 | Fresh Thai chilies; seeded | |
| 1 | Piece galangal; (thumb-size) | |
| 5 | Candlenuts | |
| 1 | tb | Shrimp paste |
| 1 | tb | Lime juice |
| 1/4 | lb | Sea bass fillets |
| 2 | Onions; grated | |
| 2 | lg | Eggs |
| 1/2 | c | Coconut milk |
| 1 | tb | Sugar |
| 2 | ts | Salt |
| 4 | Lime leaves; thinly sliced | |
| 20 | Pieces banana leaf; (5-by-7-inch) |
INSTRUCTIONS
FOR THE SPICE MIXTURE FOR THE FISH 1. For the spice mixture, combine the ingredients in a food processor and process until smooth. 2. To make the fish, slice half of the fish into 20 strips of equal size and set aside. Finely mince the remaining fish and place it in a large bowl. Add 1/4 cup of water and beat well. Add the spice mixture, onions, eggs, coconut milk, sugar, salt and lime leaves and mix. Spread a heaping tablespoon of the mixture on the bottom third of a piece of banana leaf and top with a piece of fish fillet. Fold the sides of the leaf in and roll up tightly. Secure with a toothpick. Repeat until all the leaves are filled. 3. Place the rolled leaves in layers on a steamer rack. Steam, covered, until heated through, 6 to 7 minutes. To eat, unwrap the roll to expose the filling. Do not eat the banana leaf. Yield: 4 to 6 first-course servings. NOTES : New York Times Magazine 98-Feb-01 Recipe by: Adapted from The Blue Ginger Restaurant, Singapore Posted to MC-Recipe Digest by jfcoombs@op9.com (jfcoombs) on Jan 27, 1998
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