Name: Steamed fish parcels with lemon basil
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 200 ml (generous ¾ cup) coconut milk; 1 cm (½ inch) turmeric, peeled, or ½ teaspoon dried turmeric; 3 small red Asian shallots; 1 bird’s eye chilli (optional, for heat); 2 tablespoons oil; 4 x 150 g (5½ oz) skinless white fish fillets; 3 garlic cloves; 2 cm (¾ inch) galangal, skin scrubbed; 30 g (1 oz) lemon basil or Thai basil; 1 cm (½ inch) ginger, peeled; banana leaves or foil, for wrapping; juice of ½ a lemon; 1 large red chilli, seeded; 1 large tomato, sliced into 8 rounds; 1 lemongrass stick; 1 bird’s eye chilli, seeded and sliced

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

Opening your own banana leaf parcel at the table to reveal a delicately fragranced fish fillet brings pleasing drama to a meal. If you can’t find banana leaves, use foil instead, but they are worth seeking out in Asian supermarkets for the subtle herbal taste they impart.

Ingredients

4 x 150 g (5½ oz) skinless white fish fillets
juice of ½ a lemon

Method

In a bowl, toss the fish fillets with lemon juice, salt and pepper and leave to marinate out of the fridge whilst you prepare the bumbu.

Trim the lemongrass to the pale white and lilac part, bruise with the handle of a knife then finely slice. Roughly chop the remaining bumbu ingredients and blend everything to a paste in a food processor or high-speed blender. Adding a little water wil

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Ingredients

Method

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