Ingredients
- 500g red snapper fillet
- 3 banana leaves
Spicy Paste Ingredients
- 6 shallots, peeled
- 4pcs garlic, peeled
- 10g ginger, peeled
- 25g galangal, peeled
- 2 stalks lemongrass, sliced
- 10g belacan, roasted
Herb Mixture
- 10g laksa leaves
- 10g mint leaves
- 10g turmeric leaves
- 10g coriander leaves
Sauce Ingredient
- 250ml Kara UHT Coconut Cream
- 3 tbsp fish curry powder
- 10 chilli padi
- 10g chilli powder
Method
- Blend spicy paste ingredients in a blender until smooth and set aside.
- Heat oil in a pan and fry spicy paste over medium-low heat until fragrant and lightly browned.
- Add all sauce ingredients and stir to mix well, then add shredded herbs and continue cooking until oil separates to form a layer on top. Remove from heat.
- Place fish on each banana leaf. Coat fish with paste before steaming for about 15 minutes until cooked. Garnish with herbs.
Serving portions: 2 persons