Tuesday 23 January 2018

(THAI) Hake in Banana Leaves

Paul Cadden

Serves four.

You will need

800g hake fillet, skin off

1 dsp sunflower oil

4 medium banana leaves For the marinade 200ml coconut milk

1 dsp red curry paste

3 kaffir lime leaves, cut into fine strips

30g Thai sweet basil, cut into fine strips

1 egg, beaten

2 dsps fish sauce

½ dsp or 10g palm sugar For the sauce 2 dsps sunflower oil

1 dsp red curry paste

400ml coconut milk

2 kaffir lime leaves, torn

2 dsps fish sauce

½ dsp palm sugar

100g mixed peppers, sliced

1 chilli, sliced

10g Thai sweet basil


To make the marinade: mix the coconut milk, red curry paste, kaffir lime leaves, sweet basil and egg and season with the fish sauce and palm sugar.

Heat and stir until the palm sugar has dissolved. Leave to cool.

Cut the hake into four fillets and put in the marinade for two hours, making sure the fish is well covered.

Cut the banana leaves in half to measure 25 x 18cm and steam them for three minutes to soften.

Remove the fish from the marinade, place it on the banana leaves and wrap it well.

Now steam the parcels for five to eight minutes before putting on a hot chargrill or heavy frying pan with a little oil, until the banana leaves get a little colour, but be careful not to burn them.

To make the sauce: Bring the wok to medium heat, add the oil and red curry paste and stir until there is a fragrance.

Add the coconut milk and bring to a simmer then add kaffir lime leaves. Season with fish sauce and palm sugar.

Now add the peppers and chillies.

Add the Thai sweet basil before serving.

To serve: Make a slit lengthways in the banana leaves, pour the sauce over the fish and serve with Thai jasmine rice.

Don't eat the banana leaves, but savour the wonderful flavour they give the fish.

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