AuthorBiteSizedDelicious steamed lemongrass fish cakes!
Using a mortar and pestle, pound the soft ends of the tanglad with onion, garlic, and turmeric until a fine paste. You may add a bit of water to soften the tanglad.
In a deep pan, heat olive oil and saute the tanglad paste. Add the 3/4 cup coconut cream.
Mix in the chili flakes, patis, bagoong, sugar, and pepper until reduced and well combined. Place mixture in a bowl.
Add the flaked fish, eggs, and remaining coconut cream to the bowl.
Mix the cornstarch and water and pour into the bowl. Mix well and set aside.
Prepare the banana leaf containers for steaming. Cut a banana leaf into a square about 4 to 5 inches on each side. Heat up over a stove just until it releases its oils and softens the leaf.
Score the leaf to make the walls of the container. Fold the ends to meet each other to create a guide for a smaller square in the middle of the leave. Take the ends and pinch, letting the ends meet on the outside. Use a toothpick to fasten the ends together. Your container should look like a small open box.
Place the banana leaf containers in a steamer and pour the fish cake mixture into each. Steam for about 20 to 30 minutes. Serve hot.
Ingredients
Directions
Using a mortar and pestle, pound the soft ends of the tanglad with onion, garlic, and turmeric until a fine paste. You may add a bit of water to soften the tanglad.
In a deep pan, heat olive oil and saute the tanglad paste. Add the 3/4 cup coconut cream.
Mix in the chili flakes, patis, bagoong, sugar, and pepper until reduced and well combined. Place mixture in a bowl.
Add the flaked fish, eggs, and remaining coconut cream to the bowl.
Mix the cornstarch and water and pour into the bowl. Mix well and set aside.
Prepare the banana leaf containers for steaming. Cut a banana leaf into a square about 4 to 5 inches on each side. Heat up over a stove just until it releases its oils and softens the leaf.
Score the leaf to make the walls of the container. Fold the ends to meet each other to create a guide for a smaller square in the middle of the leave. Take the ends and pinch, letting the ends meet on the outside. Use a toothpick to fasten the ends together. Your container should look like a small open box.
Place the banana leaf containers in a steamer and pour the fish cake mixture into each. Steam for about 20 to 30 minutes. Serve hot.
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