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Ingredients: 1. Firm fish fillet 600 g ( 1 lb 5 oz),skinned,cleaned and diced,use mahi-mahi,snapper or mackerel 2. Seafood spice paste ( see pg 8) 125 g ( 4 ½ oz) 3. Lime juice 1 Tbsp 4. Salt a pinch 5. Crushed black peppercorns a pinch 6. Grated coconut 100 g ( 3 ½ oz) 7. Coconut cream 125 ml ( 4 fl oz / ½ cup) 8. Crisp-fried shallots 2 tbsp 9. Crisp-fried garlic 2 tbsp 10. Bird,s eye chillies 2 finely chopped 11. Chopped palm sugar 1 tsp 12. Chopped kaffir lime leaves ½ tsp Stuffing: 1. Salam leaves 4 2. Tomatoes 2,halved and sliced 3. Lemon basil 8 sprigs 4. Bamboo segments 1 large,or 4 small,scrubbed clean and steamed empty for 30 minutes. Preparations: 1. After mixing fish with spice paste,lime juice salt and pepper place in the refrigerator to marinate. 2. Fill bamboo cavity with ingredients until they are quite tightly packed together. 3. Place covered bamboo into a steamer over rapidly boiling water to cook ingredients inside. Method: • Combine fish, spice paste lime juice salt and pepper in a bowl. Mix well and leave to marinate for 10 minutes in the refrigerator. • Add all remaing ingredients to fish and mix well. • Place 1 salam leaf at one end of prepared bamboo add on some fish followed by a slice of tomato and basil,then repeat order of ingredients until cavity is filled. • If using 4 small bamboo segments, repeat stuffing process with remaining three segments. • Replace bamboo cover and steam for about 15 minutes. Altenatively place bamboo directly onto hot charcoal and cook for 10 minutes.
