Ingredients

• 3 green onions, chopped
• 1 stalk lemongrass (white part only), trimmed, chopped
• 1 garlic clove, chopped
• 1 long red chilli, chopped
• 1 kaffir lime leaf, roughly chopped
• 1/2 teaspoon ground turmeric
• 1/4 cup coconut cream
• 400g skinless firm white fish fillets, roughly chopped
• 1 egg
• 2 banana leaves (see Notes)

Method

• Step 1 Process onion, lemongrass, garlic, chilli, lime leaf and turmeric in a food processor until finely chopped. Add coconut cream. Process until mixture forms a paste. Add fish and egg. Process until well combined. Season with salt and pepper.
• Step 2 Bring a large saucepan of water to the boil over high heat. Using kitchen scissors, cut 8 x 20cm squares from banana leaves. Using tongs, dip 1 square at a time into boiling water for 20 seconds. Rinse under cold water. Dry with paper towel.
• Step 3 One by one, place 1 banana leaf square on a flat surface. Spoon 1/4 cup fish mixture onto the centre of square. Fold in sides to enclose filling and make a square parcel. Tie up with kitchen string to secure.
• Step 4 Line a large bamboo steamer with baking paper. Using a metal skewer, pierce holes in baking paper. Place steamer over a large saucepan or wok of boiling water (make sure steamer doesn’t touch water). Place 1/2 the parcels, seam-side down, in steamer. Cover. Steam for 8 to 10 minutes or until fish mixture is firm and cooked through. Transfer to a platter. Cover to keep warm. Repeat with remaining parcels. Serve.