Ease of preparation rating: Medium.
Yield: 6 servings.
Ingredients
3 tablespoons (45ml) red curry paste
1 ½ cups (360ml) coconut milk
2 teaspoon (10ml) fine palm sugar
2 tablespoons (30ml) fish sauce
2 large eggs, beaten
3 kaffir lime leaves, finely julienned
14 oz.(400g) halibut, cut into bite size pieces
1 ½ cups (360ml) cabbage leaves, sliced thinly
12 Thai basil leaves
Banana leaves, cleaned and cut into 8 strips (2 x 5 inch)
1 red Thai chili, thinly sliced
6 tablespoons (90ml) coconut cream
Method
Heat water in a wok over high heat.
Place cabbage in a small bowl, and put bowl in a bamboo steamer.
Cover, and place bamboo steamer over the wok to steam the cabbage.
Cook for 10-12 minutes.
Meanwhile, place kaffir lime leaves, red curry paste, coconut milk, eggs and fish sauce in a mixing bowl and whisk together.
Add fish, and stir. Set aside.
Line ramequins with 2 banana leave strips placed in an “x” shape.
Remove cabbage from steamer and cool at room temperature for 5 minutes.
Place 2 tablespoons (30ml) of steamed cabbage in the bottom of the ramequins.
Fill ramequins with fish mixture leaving some space at the top.
Place ramequins in the bamboo steamer and cover.
Return steamer to the wok of boiling water.
Steam for 10-12 minutes, or until custard is frim.
Remove from steamer, and let rest at room temperature for 4-5 minutes.
Serve hot, and garnish with coconut cream, Thai chilies and extra kaffir lime leaves.
*Use Red Curry Paste. See recipe.
