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Ingredients: 4 Large pieces banana leaf 1 teaspoon tamarind pulp 60 ml ( ¼ cup) warm water 1 carp about 1 kg ( 2 lb) cleaned and dried cut across in 4 pieces 1 teaspoon salt 150 ml ( 2/3 cup) thick coconut milk 1 stem lemongrass bruised 4 kaffir lime leaves 1 turmeric leaf 8-10 sour carambola sliced lengthways optional ½ cup loosely packed lemon basil leaves 10 long beans ( about 150 g) cut in 3 cm ( 1 ¼ in) lengths 5 large cabbage leaves ( about 150 g/5 oz) coarsely chopped Spice paste 5 candlenuts chopped toasted until golden 10 red chillies sliced 5-6 shallots chopped 1 tablespoon finely chopped fresh turmeric 1 tablespoon finely chopped galangal 2 teaspoon finely chopped ginger 1 teaspoon salt Preparations: 1. Soften banana leaves in boiling water or over gas flame set aside. 2. Soak tamarind pulp in the warm water for 5 minutes then squeeze and strain to obtain the juice rub fish on both sides with the tamarind juice and sat and set aside while preparing the spice paste. 3. To prepare the spice paste process candlenuts until ground add chillies shallots turmeric galangal ginger and salt and process to a smooth paste adding a little of the coconut milk if needed to keep the mixture turning transfer to a bowl and stir in the coconut milk. 4. Line a work with 2 pieces of banana leaf add the fish lemongrass lime and turmeric leaves carambola lemon basil long beans and cabbage pour over the spiced coconut milk cover fish with remaining banana leaves tucking in the ends cover the wok and cook over heat until the fish is done about 30 minutes. Serves 4 Preparation time : 20 mins Cooking time : 30 mins Transfer processed spice ingredients to a bowl and stir in the coconut milk. Line a wok with banana leaves add the fish and vegetables and pour in the spiced coconut milk.
Periplus
