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Ingredients: 500 g ( 2/1 cups ) glutinous rice, washed and soaked overnight 1 pandan leaf tied in a knot 1 teaspoon salt 200 ml ( 3/4 cup) thin coconut milk banana leaves softened and cuf into 25 pieces (16 x 20 cm /6 1/2 x8 in) Filling 500 g ( 1 lb ) fesh tuan,gutted and cleaned 2 tablespoons lime juice 1/2 teaspoon salt 3-4 red chillies, sliced 5 chill padi (bird's eye chilies) 1 stalk lemongrass (inner part only),sliced 2 cm (3/4 in ) ginger, roughly chopped 2 cloves garilc chopped 4 tablespoons oil 1 pandan leaf, finely shredded 200 ml (3/4 cup+1 tablespoons) thick coconut milk 20 lemon basil leaves finely shredded 1/4 teaspoon salt 1 teaspoon sugar Makes 25 pieces preparations time :1 hour cooking time 40 mins Preparations: 1. To make the filling, rub the fish with salt and lime juice. Set aside for 15 minutes.steam unitl fish is firm and coked about 20 minutes. When cool enough to handle remove mear and flake finely to yield 255 g. (8 oz) Flaked mear. Discard the head, skin and bones. 2. Grind chillies, lemongrass, ginger and garlic until smooth. Heat the oil and fry the mixtur until fragrant and oil separates. Add the sherdded pandan leaf and stir-fry for one minute or until wilted. Add the flaked fish and coconut milik. Cook over medium heat stirring continuously until most of the liquid evaporates and filling becomes quite dry. Stir in the shredded lemon basil, salt and sugar cook for another minute and remove pan from the heat. Set aside to cool. 3. Drain glutinous rice and place in a shallow heat-proof container burying the pandan leaf in the rice. Steam over rapidly-boiling water for 15 minutes. 4. Add salt to the coconut milk and stir until it is dissolved. Pour into the partially-cooked rice and stir with a wooden spoon until all the coconut milk absorbed into the rice. Continue steaming for another 20 minutes or until rice is completely cooked discard pandan knot. 5. Place 3 tablespoons or glutinous rice on a pre-cut banana leaf and spread it out evenly, 1 cm (1/2 in) thick. Place 1 tablespoon of filling in a line along the center of the rice. Roll up each banana leaf tightly to enclose the rice and filling secure each of the banana leaf with a toothpick. 6. Brush each packet lightly with oil and grill over charcoal. Altenatively, place as many packets as will fit snugly in a frying pan and cook over low heat for 3 to 4 minutes on each side. Serve warm. The spicy flaked tuna rice packets may be prepared in advance and stored for up to a day. Keep refigerated and when ready to serve grill or pan fry.
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