- 1 packet of banana leaves
- 2 tbspn palm sugar, grated
- 2 tbspn fish sauce
- 2 eggs, lightly beaten
- 350ml coconut cream
- 2 tbspn red curry paste, either homemade (see below, or store bought
- ½ cup fresh basil leaves
- 18 Scallops, 3 per person
- 500g firm white fish fillets, cut into thin medallions
- 3 tbspn coconut cream
- handful fresh coriander leaves, hand torn
- 2 kaffir lime leaves, finely sliced
- 1 fresh red chilli, finely sliced
- Trim the banana leaves and line a steamer base and sides (we use a bamboo steamer) with the leaves ensuring they over lap. This is very important as the sauce will leak out if not lined well.
- To make the curry sauce, place palm sugar and fish sauce in a bowl and mix together until the sugar has dissolved. Add eggs, 1st measure of coconut cream and curry paste and mix to combine.
- Cover the banana leaves with the basil and layer the seafood on top. Pour the curry sauce over the seafood and place the lid on top. Place the whole steamer on top of a saucepan or wok that is half filled with boiling water. Steam for 20-25 minutes or until the sauce starts to thicken and the seafood is just cooked. Remove from the heat.
- Drizzle the 2nd measure of coconut cream over the top. Sprinkle with coriander leaves, lime leaves and sliced chilli. Place the steamer on a large plate to stop dribbles on the table and serve.
You can purchase banana leaves frozen from any good Asian supermarket. Defrost what you need to use then refreeze again. They can also be used to wrap parcels of fish and vegetables or as polished strips on white serving platters. To polish, wipe over with a little oil.
Red curry paste
- 12 whole red chillis, remove ends, split in half and scrape seeds out
- 1 tsp white peppercorns
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- pinch of mace
- 1 tsp salt
- 60g shallots, peeled and roughly chopped
- 40g fresh garlic, peeled and roughly chopped
- 2 sticks of fresh lemongrass, finely sliced
- 1 tbspn galangal, roughly chopped
- 1 tbspn fresh coriander roots, finely chopped
- 1 tbspn lime zest
- 2 tsp of shrimp paste, wrap in foil and place in 180°C oven for 5-10 minutes.
- To make the red curry paste, place the prepared chillis into a bowl and cover with boiling water until they have softened - approximately 5 -10 minutes.
- Place the peppercorns, coriander seeds, cumin seeds, mace and salt into a mortar and grind to a fine powder. Add the remaining ingredients and pound to a smooth paste. The red curry paste will keep in the fridge for up to 3-4 weeks and freezes for up to 6 months, so is great made up in advance.
Courtesy Seafood NZ