Name: Delicately Spiced Turbot Fillets Wrapped in Chinese Leaves
Yield: makes 2 parcels
Cuisine: Asia
Ingredients: 115 ml/ 4 fl oz coconut milk or plain yoghurt; 1 red chilli, deseeded and finely chopped; ¼ tsp freshly grated nutmeg; ½ tsp ground turmeric; 1 tsp finely chopped ginger; 2 garlic cloves, finely chopped; 2 tbsp vegetable oil or olive oil; 2 shallots, finely chopped; 2 turbot fillets, each weighing about 175–225 g/ 6–8 oz; 1 tsp caster sugar; salt and pepper; 4 Chinese white cabbage leaves; 2 tbsp chopped chives; a handful of flat-leaf parsley or coriander leaves; 1 tsp finely chopped lemon grass; juice of 2 oranges; juice of 2 lemons; ½ tsp salt

Preparation info

makes
2
parcels

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This is a dish for special people – I like to make it just for two, or at most four. You need all your time and concentration to balance the aromatics and the hot spices, and to get just the right degree of sweetness and sourness in the sauce. Above all, do not overcook the fish. Steaming is a much faster method of cooking than (say) grilling, so you have less margin for error. Wrappings for the steaming of fish vary from country to country, giving subtly different finishes. I think my very