Ingredients
• Finely grated zest and juice of 2 limes
• 2 Tbsp coconut cream
• 1 Tbsp soy sauce
• 2 tsp fish sauce
• 4 x 175g fish fillets (such as Spanish mackerel or snapper)
• 1 x 45cm square piece banana leaf
• 4 bok choy, halved
• 8 Thai basil leaves, torn
• 2 kaffir lime leaves, finely sliced
• Steamed coconut rice, to serve
• Extra 4 pieces banana leaf, to serve
• 1⁄2 cup shredded coconut, toasted
• Lime wedges, to serve
• Sliced chilli, to serve
Method
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Put lime zest and juice, coconut cream, soy sauce and fish sauce in a large zip-lock bag. Add fish, seal bag and set aside at room temperature to marinate for 5 minutes, or preferably for 2 hours in fridge.
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Drain fish, reserving marinade in fridge. Put banana leaf on work surface. Arrange bok choy and fish in centre. Pour over 1⁄4 of the reserved marinade and top with basil and lime leaves. Fold over leaf to enclose and secure with bamboo skewers or toothpicks.
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Arrange fish parcel in a steamer basket. Set basket over a wok of simmering water, so water comes 2cm up the side. Cook for 10 minutes or until fish is just cooked.
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Unwrap parcel and drizzle with remaining reserved marinade. Arrange rice on fresh banana leaves, top with fish mixture and sprinkle with coconut. Serve with lime wedges and chilli.