Steamed Fish Curry Thai Style

Ingredients

1 tbs palm sugar
2 tbs fish sauce
2 eggs
2 tbs red curry paste
2 cups coconut cream
500 gms fish such as snapper, kingfish or mixed seafoods
betel leaves
thai basil leaves
1 red chilli, julienned
2 kaffir lime leaves, finely shredded
banana leaf cut to fit your steamer basket

Method

1. In a mixing bowl, dissolve the palm sugar in  the fish sauce.
2. Add the eggs and stir to combine.
3. Stir in the curry paste, coconut cream and fish.
4. Line steamer basket with the banana leaf and secure with a skewer.
5. Layer with betel and basil leaves and pour in the fish mixture.
6. Cover and steam for about 20 minutes.
7. Drizzle some coconut cream over the top and garnish with red chilli and kaffir lime leaves.

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