Ingredients (nutrition)
- 1¼ lb white filleted fish chunks (haddock or cod)
- 1¾ tsp salt
- ½ tsp turmeric powder
- 4 peeled small onions
- 3 peeled and crushed garlic cloves
- ½ in peeled and pounded ginger
- ½ tsp chili powder
- 1 tbsp rice flour
- 1¾ oz coarsely chopped creamed coconut
- 7½ tbsp hot water
- 2 tsp sunflower oil
- ½ tsp powdered lemon grass
- 12 Chinese cabbage leaves, cut into half
Preparation (instructions)
- Rub fish with half the amount of salt and turmeric. Set aside.
- Thinly slice 1 onion while pound the remaining onions.
- In a bowl, combine pounded onion with remaining salt, turmeric, garlic, ginger, chili powder and rice flour.
- Add in coconut and water into onion paste with oil, sliced onion and lemon grass. Combine well.
- Place each Chinese cabbage leaf on an aluminum foil. Spoon onion paste on cabbage, with a piece of fish on top of it and add some paste to cover. Then, top with another piece of Chinese cabbage leaf.
- Fold in foil and seal to form a parcel.
- Steam parcels for 18-22 minutes. Serve hot.
Servings: 4
More Asian Recipes: Traditional Burmese Cuisine | Classic Myanmar Food Guide
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