Chilli, candlenut fish mousse in banana leaf
|500 g||White fish|
|2||Bird's eye chillies, (plus one extra to slice for a garnish)|
|4||Kemiri (candlenuts), (chopped, plus 3 extra to garnish)|
|2 cloves||Garlic, (sliced)|
|3 cm||Ginger, (sliced)|
|1||Lime, (kaffir lime, juice and zest of)|
|2||Kaffir lime leaves, (shredded)|
|2 tsp||White sugar|
|¼ cup||Coconut cream|
|2||Eggs, (whites only)|
|10 leaves||Banana leaf, (halved)|
|1 to serve||Steamed rice|
|2||Limes, (juice of)|
|1 tsp||Caster sugar|
|1 tbsp||Soy sauce|
- Roughly chop the fish.
- Into the bowl of a food processor put the chillies, shallots, candlenuts, garlic, ginger, lime zest and juice, lime leaves, salt, sugar and coconut cream.
- Heat a large saucepan of water and place the steamer on top.
- Pulse the ingredients until combined. Add the fish and continue. Add the egg and egg whites then stop when all are well combined.
- Light a naked flame either on the stove or barbecue. One at a time, hold each leaf in a pair of tongs and heat briefly just to soften.
- Place on a bench and spoon 2 tablespoons of the mousse into the middle of each leaf then fold the leaves to make a parcel.
- Place into the steamer, fitting in as many parcels as you can without overcrowding. Cover and steam for 15 minutes.
- Gently stir the sauce ingredients together. Serve the fish and rice with the sauce, adding extra sliced candlenuts and sliced chilli to garnish the dish if desired.
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