Fish Mousse Steamed in Banana Leaves

Ingredients :


1 tsp Turmeric powder
10 Dried Thai chilies, seeded
4 Fresh Thai chilies, seeded
1 piece galangal, (thumb-size)
5 Candlenuts
1 tbl Shrimp paste
1 tbl Lime juice


125 gm (1/4 lb) Sea bass fillets
2 Onions, grated
2 large Eggs
120 ml (1/2 cup) Coconut milk
1 tbl Sugar
2 tsp Salt
4 Lime leaves, thinly sliced
20 pieces banana leaf, 13 x 18 cms (5-by-7-inch)

1. For the spice mixture, combine the ingredients in a food processor and process until smooth or pound in a mortar with pestle.
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.
Yield: 4 to 6 entree servings.