Summary

Ingredients

• 400 g fish fillet (s), with or without skin
• 2 tablespoon curry paste, red
• 1 egg (s)
• 1 tablespoon chilli pepper (long-red Thai-), pitted and cut lengthways into strips
• 3 tablespoon kaffir lime leaves, removed from the leaf stalk, rolled up and cut lengthways into fine strips
• 1 handful coriander greens, small
• 1 handful basil, sweet Thai (Bai Horopha), large
• 375 ml coconut cream
• 1 tablespoon tapioca flour, rice flour or other cornstarch
• 2 tablespoon fish sauce
• 1 pack banana (s) leaves

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Instructions

1. Use a heavy, sharp knife or cleaver to split the sate skewers into small, pointed skewers (thinner and shorter than toothpicks)
2. Some Asian shops offer fresh banana leaves packaged in the refrigerated counter if visible, grab it right away. Otherwise, the sheets are available in every well-stocked Asian shop from the TKT. Let the frozen leaves thaw and carefully fold out the desired amount / length.
3. Cut 12 circles, each 15 cm in diameter, from the banana leaves. Works well with a plate of the same diameter and with a sharp knife cut out the circles on the edge. Rinse the circles lightly with warm water, rub dry.
4. Place 2 banana leaf circles on top of each other with the shiny side facing outwards (one horizontal and one vertical of the leaf veins).
5. Start with the top half of the circle. Press a hollow on the outside with your index finger to the left so that a piece overlaps. Pin the piece with a skewer. Do this evenly on all 4 sides.
6. Make sure that the baskets are not too high, otherwise they will not stand properly when they are filled with the fish mixture.
7. Cut the fish fillet into bite-sized pieces.
8. Put 125 ml of the coconut cream in a saucepan and heat. Mix the cornstarch with 2 tablespoons of water, stir into the dissolved coconut cream and simmer under low heat until the cream is thickened and a little thick. Set aside for the topping / garnish and allow to cool.
9. Mix 125 ml coconut cream with the red curry paste in a bowl. Add the fish, beat the egg into the bowl, mix well with the kaffir lime leaves, some of the sweet basil and coriander leaves. Gradually stir in the rest of the coconut cream until everything is well mixed and smells.
10. Line the bottom of the banana leaf basket evenly with the remaining basil leaves and pour the fish mixture into the basket well up to the top
11. Steam the baskets (in the bamboo basket or very practical in the Asian double-deck aluminum steamer) for about 15 minutes.
12. Let the baskets rest briefly, then garnish them on top with some of the coconut cream, sprinkle with the chilli strips and serve with fragrant rice