The Fish: Any type of fish will do, but catfish would be best. You can buy precut catfish medallions and use about 4 medallions for this recipe. Or you can get a medium size whole fish and cut them crosswise about 3 or so inches thick. You're suppose to marinate them in a little salt and pepper or something, but there's no need to because the sauce is good enough. The Sauce: 3 kaffir lime leaves 4 garlic cloves 2 shallots 1 small onion 1 large chile 1 small chunk of galanga root 3 lemon grass stalks 1 tablespoon of turmeric powder 1 can of coconut milk Add these later: A tablespoon of Kapi* A tablespoon of fishsauce (Squidbrand is best) A tablespoon of sugar Salt & pepper If you can't get kaffir lime leaves, then the zest of one lemon might do. Don't worry about finely dicing your ingredients because you're going to blenderize them anyways. Dice garlic, shallots, onion, and place in blender. For the chile you can try canned green chiles or a large Anaheim or Ancho type and cut that into a few chunks. Take a small chunk of galanga root about 1 inch and slice that too. To prepare the lemon grass remove the outer layer until you get to the soft part. And then slice those and add to blender. Don't forget the turmeric powder. Then turrn on the blender and slowly pour in one can of coconut milk. Puree all of it and stop depending on how chunky you want it to be. Make sure it's smooth and even textured. *Fermented Shrimp paste. Instead if Kapi, you can use Prahok instead, but add it to the blender. Next take a small pot and add your sauce to it and put over medium heat. This may sound simple but it's tiring on your hands. Add sugar, fish sauce, salt and pepper and kapi. No MSG please! Use a whisk to mix it around, it helps breaks up the kapi. Stir and stir and stir until it's thick like hmm..a little thicker than spaghetti sauce. You can switch between the whisk and a wooden spoon to scrape the bottom of the pot. Watch out..as it gets thicker the sauce is going to bubble and pop and you need to really scrape and stir or else the bottom will burn. So turn the heat down. Until you get it to the consistency you want it, you can now stop. The Wrapping: Banana leaves or Foil Any leafy, edible green If you don't have banana leaves, you can try using foil instead. And I bet it'll be easier. But banana leaves adds a little flavor and you can't get that out of foil. If you use banana leaves make like a box or krathong and you can close the ends with a toothpick. Make one for each fish medallion . If you use foil just take a piece and fold it in half. Line the bottom with your favorite greens. I used mustard greens but any green is delicious such as spinach, napa, bok choy, choy sum, romaine lettuce etc. Then ladle in your sauce and put the fish in and then more sauce on top. If you used foil seal the edges. If you used banana leaves and made a krathoang then that's it, you can leave the top exposed. The Steaming: Very simple, just use a steamer. And let it steam for about 20-30 minutes. Then you're done. Now you can enjoy it with rice.
Please report any bad links..Thanks, Buzz
Armenian Recipes Italian Recipes Asian Recipes Mexican Recipes Greek Recipes Native American Recipes North African Cuisine Soul Food
Provencι Jewish Recipes Middle Eastern Recipes Cajun, Creole, & Caribbean Spain & Portugal Artichoke Recipes Aubergine-Eggplant Recipes
Secret Recipes Yogurt Recipes Dungeness Crab Recipes Grill & Barbecue Recipes Vicki's Desserts Buzz's Bistro
Tapas, Mezza, PuPus Appetizers Soups & Stews Salads Meats Poultry Seafood Beverages & Cocktails Casseroles and Gratins
Rice and Grains Pasta Breads Vegetables Sauces & Salsas Condiments Cooking Hygiene Food Humor Home Guestbook E-mail Art Collection