Steamed Catfish In Banana Leaves
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
37
Spice
52
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Unfold banana leaves
2
Cut off and reserve tough center rib that runs along bottom edge of each leaf with kitchen shears
3
Cut ribs into 12-inch strips (you'll need 8) for tying packets
4
Gently cut leaves into 8 (10-inch) squares with shears, being careful not to split them (you may want to cut a few extra in case some split while folding)
5
Gently wash banana leaf squares in a large pan of water, then pat dry
6
Heat oil in wok over moderate heat until warm, about 30 seconds, then cook curry paste, stirring constantly, until very fragrant and a shade darker, 1 to 2 minutes
7
Add stock and fish sauce and bring to a boil over high heat, stirring
8
Add fish and rice powder and stir-fry until outside of fish just turns white, 1 to 2 minutes, then transfer mixture to a bowl
9
Put a banana leaf square on a work surface, then put 1/3 cup fish curry in center of square and sprinkle with some of sliced Kaffir lime leaves
10
Fold 2 sides of banana leaf over fish to enclose it (be careful not to split leaf), then fold in opposite sides to form a packet
11
Tie packet with a strip of banana leaf rib and transfer to heatproof plate
12
Assemble 7 more packets in same manner, arranging in 1 layer on plate
13
Bring 1 inch water to a boil in wok fitted with steamer rack
14
Transfer plate with packets to steamer rack carefully and steam, covered with lid, 5 minutes
15
Serve packets warm or at room temperature
16
Unfold banana leaves
17
Cut off and reserve tough center rib that runs along bottom edge of each leaf with kitchen shears
18
Cut ribs into 12-inch strips (you'll need 8) for tying packets
19
Gently cut leaves into 8 (10-inch) squares with shears, being careful not to split them (you may want to cut a few extra in case some split while folding)
20
Gently wash banana leaf squares in a large pan of water, then pat dry
21
Heat oil in wok over moderate heat until warm, about 30 seconds, then cook curry paste, stirring constantly, until very fragrant and a shade darker, 1 to 2 minutes
22
Add stock and fish sauce and bring to a boil over high heat, stirring
23
Add fish and rice powder and stir-fry until outside of fish just turns white, 1 to 2 minutes, then transfer mixture to a bowl
24
Put a banana leaf square on a work surface, then put 1/3 cup fish curry in center of square and sprinkle with some of sliced Kaffir lime leaves
25
Fold 2 sides of banana leaf over fish to enclose it (be careful not to split leaf), then fold in opposite sides to form a packet
26
Tie packet with a strip of banana leaf rib and transfer to heatproof plate
27
Assemble 7 more packets in same manner, arranging in 1 layer on plate
28
Bring 1 inch water to a boil in wok fitted with steamer rack
29
Transfer plate with packets to steamer rack carefully and steam, covered with lid, 5 minutes
30
Serve packets warm or at room temperature