- 6 kaffir lime leaves, finely sliced
- 5 coriander roots, trimmed and scraped
- 3 lemongrass stalks, white part only, finely chopped
- 3 garlic cloves, coarsely chopped
- 2 small red chillies, coarsely chopped
- ½ Spanish onion, finely chopped
- 30 gm (6cm piece) ginger, finely chopped
- 2 tbsp vegetable oil
- 1 tbsp shrimp paste, roasted (see note)
- 200 ml coconut cream (see note)
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1½ tbsp finely grated light palm sugar
- 8 banana leaves, cut into 22cm squares
- 4 mulloway fillets (about 200gm each)
- ½ cup (loosely packed) each Thai basil and coriander
- To serve: thinly sliced long red chilli, steamed brown rice and lime wedges
- 1Process lime leaves, coriander roots, lemongrass, garlic, chilli, onion and ginger in a food processor to a paste. Heat oil in a frying pan over medium heat, add shrimp paste and half the lime mixture (remainder will keep refrigerated for 3 days) and stir until fragrant (1 minute). Add coconut cream, increase heat to high, bring to the simmer and cook until thick (3-4 minutes). Stir in fish sauce, lime juice and palm sugar, adjusting flavours to taste, cover and keep warm.
- 2Place 2 pieces of banana leaf on a work surface. Place a piece of fish in the centre, spoon about 2 tbsp of sauce over, wrap to form a parcel and secure with kitchen string. Repeat with remaining fish and banana leaves.
- 3Heat a large char-grill pan (or barbecue) over medium-high heat and cook fish, turning once, until just cooked through (8-10 minutes). Unwrap, top with herbs and chilli and serve with remaining sauce, steamed rice and lime.
To roast shrimp paste, wrap in foil and roast at 180C until fragrant (5-7 minutes). From a 400ml can of coconut cream, use thick cream only and reserve liquid for another use.
This recipe is from the December 2012 issue of