Easy

Banana leaf

unit

Lemongrass

Nuoc mam

Salt

teaspoon

Olive oil

tablespoons

Chilli powder

Cébette

Basil

Fresh coriander leave

Ginger (powder)

Lime

Coconut Milk

Cod fillet

Steamed cod flan with green curry

Prepare the green curry paste by splitting the lemongrass stalks to obtain 7 cm of tender bulbs. Coarsely chop the bulbs. Place the bulbs in the bowl of a food processor with the grated zest of one lime, the juice of two limes, the peeled and chopped ginger, the coriander and Thai basil leaves, the chopped chives, the seeded chillies, oil and salt. Blend to a fine purée.

Cut 12 circles (16 cm diameter) from the banana leaves. Place two circles on top of each other and pinch together to form six boxes. Secure with wooden spikes.

Cut cod fillets in half lengthwise. Roll up each half on itself. Place a roll in each tray. Mix 3 tablespoons of green curry paste (freeze the rest) with the eggs, coconut milk, chopped lime leaves or combawa zest and nuoc-mâm. Divide the mixture between the dishes, leaving about 1 cm around the edges. Place the caissettes in two bamboo steamer baskets stacked over a pan of boiling water. Cover with a lid.

Steam for 20 minutes. Serve with Thai rice.

Easy

60 min

Spicy

Pregnant woman

Thai

Main course

Fish

Asian

Servings

6

Nutrition

/ per serving

Directions

Step #1

15 min.

Step #2

15 min.

Step #3

10 min.

Step #4

20 min.

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