Seafood steamed in banana leaves
Experience the delicate and smooth texture of “Seafood Curry”, a rich recipe featuring the finest seafood ingredients: plump, juicy prawns, Norwegian salmon, and New Zealand mussels. These are mixed with freshly ground, spicy curry paste and creamy coconut milk simmered until the oil separates. Steamed in fresh banana leaf cups for a unique aroma, the dish is enhanced with betel leaves and basil at the bottom, and topped with rich coconut cream and sliced red chili peppers. It’s a perfectly balanced combination of spiciness, sweetness, richness, and fragrant aroma.
- Difficulty level: Medium
- 60 minutes
Ingredient
- Main Ingredients (Seafood):
- Prawns: 4-5 pieces (peeled and deveined)
- Salmon or king mackerel fillet: 150 grams
- New Zealand mussels: 2-3 pieces
- Squid: 1 whole squid (sliced into rings)
- Ingredients for the curry paste and the steamed fish cake:
- Spicy curry paste: 2-3 tablespoons
- Concentrated coconut cream: 300 ml.
- Chicken egg: 1 egg
- Good quality fish sauce: 1.5 tablespoons
- Palm sugar: 1 teaspoon
- Finely chopped kaffir lime leaves: 1 tablespoon
- Vegetables for garnish and decoration:
- Noni leaves or basil leaves
- Coconut milk for topping: 2 tablespoons
- Sliced red chili peppers and kaffir lime leaves.
- Cavendish banana leaves
Detailed instructions
1. Stirring the Fish Curry Paste (The Secret to Smoothness)
- Put the red curry paste in a mixing bowl. Gradually pour in the coconut milk, stirring constantly with a wooden spatula or ladle in the same direction until the curry paste and coconut milk are smooth and well combined.
- Add the chicken egg and continue stirring until the mixture thickens. (Stirring for a long time will make the fish curry soft and bouncy, and prevent it from separating.)
- Season with fish sauce and palm sugar. Taste to achieve a balance of spicy, salty, creamy, and slightly sweet flavors.
- Add the salmon, squid, and shrimp to the curry paste bowl. Gently toss to coat the seafood with the sauce.
- Sprinkle chopped kaffir lime leaves for added aroma.
- Wipe the banana leaves clean.
- Cut into circles and sew to form banana leaf cups (or use ceramic cups as a base as shown in the picture).
- Place betel leaves or basil leaves at the bottom of the cup, then spoon the fish cake mixture and seafood into it until almost full.
- Place New Zealand mussels on top for garnish.
- Steam in vigorously boiling water (medium-high heat) for about 15-20 minutes, or until the fish cakes are cooked and fluffy.
- Once the fish cakes are cooked, open the steamer lid and pour the prepared thick coconut cream over them.
- Place sliced red chili peppers and sliced kaffir lime leaves on top. Close the lid and steam for another minute to allow the coconut cream to set.
- Remove from the steamer and arrange on a wooden surface with herbs and spices as desired in the picture.
Delicious Tips (Pro-Tips)
Stirring is the key: To make the steamed fish curry “soft like a soufflé,” stir the curry paste and coconut milk in a mixing bowl filled with ice. The cold helps the proteins in the coconut milk and egg coagulate better, resulting in an exceptionally smooth, tender, and glossy texture.
Stirring is the key: To make the steamed fish curry “soft like a soufflé,” stir the curry paste and coconut milk in a mixing bowl filled with ice. The cold helps the proteins in the coconut milk and egg coagulate better, resulting in an exceptionally smooth, tender, and glossy texture.
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THE PLANTATION LAMPANG
22 Suan Pa Hansa Road, Wang Phrao Subdistrict, Ko Kha District, Lampang Province 52100
Contact number : 0-5421-7443
Email : support@suanpar.com
