Steamed Fish Sandwich

Name: Steamed Fish Sandwich
Yield: Serves 4
Cuisine: Laotian
Ingredients: 2 makrut lime leaves, extra, finely shredded; 1 punnet coriander cress, snipped; 4 banana leaves, for wrapping; 20 ml fish sauce; 50 ml fresh lime juice, strained; 30 ml coconut vinegar; 125 ml coconut milk; 2 tablespoons dried Chinese anchovies, deep-fried until crisp; 1 small green chilli, minced; 25 ml Sugar Syrup; 30 ml fish sauce; 20 ml Ginger Juice; ½ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 5 × 100 g portions blue eye fillet, cut from the middle of the fish, skin removed; 4 red shallots, peeled; 2 teaspoons minced ginger; 2 small green chillies; 1 stalk lemongrass, shredded using a Microplane; 2 tablespoons shredded coriander leaves; 2 teaspoons minced dill; 1 teaspoon minced makrut lime leaf; 100 g fatty pork shoulder, minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This recipe is inspired by the traditional Lao kanab pa fak, and I have given it some structure by creating a sandwich effect and steaming it as opposed to the traditional grilling method. The dressing gives the fish an extra flavour boost. You can use various white fish for this sandwich – if blue eye is not available, use trumpeter, hapuku or snapper.

Ingredients

Asia
Laos
Sandwich
Gluten-free
Southeast Asia

Ingredients

Method