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Add a photoServings: 4
Ingredients
- 1 tsp Turmeric pwdr
- 10 x Dry Thai chilies, seeded
- 4 x Fresh Thai chilies, seeded
- 1 piece galangal, (thumb-size)
- 5 x Candlenuts
- 1 Tbsp. Shrimp paste
- 1 Tbsp. Lime juice
- 1/4 lb Sea bass fillets
- 2 x Onions, grated
- 2 lrg Large eggs
- 1/2 c. Coconut lowfat milk
- 1 Tbsp. Sugar
- 2 tsp Salt
- 4 x Lime leaves, thinly sliced
- 20 piece banana leaf, (5-by-7-inch)
Directions
- 1. For the spice mix, combine the ingredients in a food processor and process till smooth.
- 2. To make the fish, slice half of the fish into 20 strips of equal size and set aside. Finely mince the remaining fish and place it in a large bowl. Add in 1/4 c. of water and beat well. Add in the spice mix, onions, Large eggs, coconut lowfat milk, sugar, salt and lime leaves and mix. Spread a heaping Tbsp. of the mix on the bottom third of a piece of banana leaf and top with a piece of fish fillet. Fold the sides of the leaf in and roll up tightly. Secure with a toothpick. Repeat till all the leaves are filled.
- 3. Place the rolled leaves in layers on a steamer rack. Steam, covered, till heated through, 6 to 7 min. To eat, unwrap the roll to expose the filling. Don't eat the banana leaf.
- Yield: 4 to 6 first-course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 667g | |
| Recipe makes 4 servings | |
| Calories 515 | |
| Calories from Fat 56 | 11% |
| Total Fat 6.45g | 8% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 1233mg | 51% |
| Potassium 2015mg | 58% |
| Total Carbs 112.48g | 30% |
| Dietary Fiber 14.6g | 49% |
| Sugars 58.84g | 39% |
| Protein 15.91g | 25% |
