Singapore Spiced Fish in Banana Leaf

Summary

Yield6
Prep Time30 minutes
CountryAsia
Main IngredientSeafood/Fish
MealAppetizer/Small plate

Description

This would be a great follow up to my Gai Tom Ka soup recipie.  Be sure to not over mince the shrimp or fish.

Ingredients

  • 2 lb bass or halibut, minced by hand
  • 1⁄2 lb shrimp, peeled, deveined and pulsed in a food processor to grind
  • 8 kaffir lime leaves sliced very thin
  • 2 t salt
  • 1⁄4 c sugar
  • 12 dried red chiles such as arbol or tsin-tsin chiles
  • 4 T chopped cilantro
  • 3 T minced fresh ginger
  • 1 T turmeric
  • 12 shallots, minced
  • 1 T crushed toasted coriander seeds
  • 1 stalk lemon grass, trimmed and finely minced
  • 6 candle nuts or macadamia nuts
  • 1 1⁄2 T blanchan (indonesian fermented shrip paste)
  • 1 egg and one yolk, beaten
  • 1 3⁄4 c thick coconut milk, canned is fine
  • 4 T Peanut Oil
  • 3 lb fresh banana leaves, cut in twelve inch squares

Instructions

Place fish, ground fresh shrimp, lime leaves, salt and sugar into a large work bowl and reserve.

Place the peppers into a cup of boiling water for 20 minutes to rehydrate, drain and place in the work bowl of a food processor with the ginger, turmeric, shallots, coriander seeds, cilantro, lemongrass, nts and shrimp paste.

Process until smooth.

Place half the oil in a large sauté pan over high heat.

Add the paste and fry until aromatic.  Cool and add to the fish mixture.

Stir in the coconut milk and knead until smooth.

Brush the banana leaves with the remaining oil, divide the fish into 24 parcels on the leaves.

Roll and secure ends by tying with small strips of banana leaf or string…or secure with small skewers or toothpicks.

Grill parcels over medium direct heat and remove when they smell aromatic and feel “set” to the touch.

Serve them still wrapped, with lime wedges.