Thai · Dinner
Curried Fish in Banana Leaf Cups
Steamed curried fish custard served in banana leaf cups, made by folding white fish into a red curry paste and coconut cream base thickened with egg, then steaming until set. Topped with shredded kaffir lime leaf, sliced chili and coconut cream, it is eaten straight from the cup as a starter or light main.
$6
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
384Calories
34.2gProtein
23.8gFat
10.1gCarbs
5.8gSugar
1.9gFiber
1140mgSodium
328mgChol
14.9gSat Fat
720mgPotassium
95mgCalcium
2.4mgIron
2.6mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
low-calorie
spice-route
all-time-classics
gluten-free
low-calorie
Instructions
1
Prep
Soften the banana leaf square briefly over a low gas flame, then fold into a small cup shape and secure corners with a toothpick on a plate.
2
Build
Whisk the red curry paste into the coconut cream until smooth, then whisk in the beaten egg, fish sauce and sugar until pale and fully combined.
3
Fold
Stir the fish pieces, shredded kaffir lime leaves, shredded napa cabbage and sliced scallion into the curry mixture until coated.
4
Steam
Spoon the mixture into the banana leaf cup and steam over simmering water on medium heat for 15 to 18 minutes until firm to the touch.
5
Plate
Spoon the extra coconut cream over the top and scatter with sliced red chili and shredded kaffir lime leaf before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 4 tbsp4 tbsp red curry paste
- 2/3 cup160ml coconut cream
- 22 eggs
- 44 kaffir lime leaves
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp sugar
- 1/2 cup50g napa cabbage
- 22 scallion
- 22 red chili
- 2 tbsp2 tbsp coconut cream, for garnish
- 22 banana leaf square
