Thai Recipe of the Month

Recipe of the Month July 2010

Steamed Fish Cakes

Ingredients

¾ cup red snapper meat (or similar fish) chopped finely
1/3 cup red snapper meat (or similar fish) cut small pieces
1-2 tbsp. red curry paste
1 cup coconut cream
3 kaffir lime leaves sliced finely
1 cup white cabbage sliced finely
1 fresh red chili seeded and sliced finely
1 egg
½ cup sweet basil leaves
1 cup wild betal leaves (optional)
2 tsp. fish sauce
2 tsp. oyster sauce
1 tsp. cane sugar
½ tsp. black pepper to taste
5 banana leaves

Preparation

Put the all fish in a bowl with the curry paste, kaffir lime leaves, sugar, oyster sauce, fish sauce, pepper, egg, and coconut cream or coconut milk. Mix well.
Warm the banana leaves by placing them on the stove briefly until they are soft.
Sprinkle the cabbage and sweet basil or betal leaves on the banana leaves, then place a large spoonful of the mixture on each leaf and top with red chilies.
Wrap the leaves around the mixture and secure the package with a toothpick. Steam for 5-10 minutes. Serve warm or at room temperature.