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Preparation:
1. In a food processor, blend the fish with
curry paste until mixed well. Remove. This
becomes the fish paste.
2. In a mixing bowl, mix the fish paste
with coconut milk, egg, salt and minced
galingale. Stir until all blended well.
Separate the fish paste into 5 portions.
3. On each banana leaf, place 1/5th of the
sweet basil leaves, and top with one portion
of the fish paste. Sprinkle with 1/5th of
the kaffir lime leaves and fresh chillies.
4. Fold the banana leaf to wrap all the
mixture into a rectangular shape. Secure
the edges with toothpicks.
5. Repeat until all the fish paste is finished.
6. Steam the fish in the leaves in a steamer
for approximately 20 minutes. Remove and
charcoal-broil until the banana leaves become
dark.
7. Serve when hot.
Note
: "Ab" in Northern Thai dialect
means steamed and then charcoal-broiled.
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