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Name: Fish Steamed in Banana Leaves
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 5 Candlenuts; 1 tb Shrimp paste; 2 lg Eggs; 4 Fresh Thai chilies; seeded; 10 Dried Thai chilies; seeded; 1/4 lb Sea bass fillets; 1 tb Lime juice; 4 Lime leaves; thinly sliced; 2 ts Salt; 20 Pieces banana leaf;; 1 Piece galangal; (thumb-size); 2 Onions; grated; 1/2 c Coconut milk; 1 ts Turmeric powder; 1 tb Sugar

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INGREDIENTS

5 Candlenuts
1 tb Shrimp paste
2 lg Eggs
4 Fresh Thai chilies; seeded
10 Dried Thai chilies; seeded
1/4 lb Sea bass fillets
FOR THE SPICE MIXTURE
1 tb Lime juice
4 Lime leaves; thinly sliced
2 ts Salt
20 Pieces banana leaf;
1 Piece galangal; (thumb-size)
FOR THE FISH
2 Onions; grated
1/2 c Coconut milk
1 ts Turmeric powder
1 tb Sugar

Servings

INSTRUCTIONS

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

NOTES

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Fish Steamed in Banana Leaves

5 Candlenuts
1 tb Shrimp paste
2 lg Eggs
4 Fresh Thai chilies; seeded
10 Dried Thai chilies; seeded
1/4 lb Sea bass fillets
 FOR THE SPICE MIXTURE
1 tb Lime juice
4 Lime leaves; thinly sliced
2 ts Salt
20 Pieces banana leaf;
1 Piece galangal; (thumb-size)
 FOR THE FISH
2 Onions; grated
1/2 c Coconut milk
1 ts Turmeric powder
1 tb Sugar

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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Nutrition

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Serving Size: 1 Serving (198g)
Recipe Makes: 4 Servings

Calories: 309
Calories from Fat: 173 (56%)

Amt Per Serving		% DV

	Total Fat 19.2g	26 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 2g
Cholesterol 540.4mg		166 %
Sodium 199.6mg		7 %
Potassium 358.5mg		9 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 12.8g
Protein 21.9g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 309

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