Ingredients
- 1 shallot (peeled and chopped)
- 2 small pieces of fresh ginger (peeled)
- 3 cloves of garlic (peeled)
- 3 kaffir lime leaves (optional)
- 2 large bunches of fresh coriander (leaves removed, stalks kept)
- ½ a teaspoon of cumin
- 2 large spoons of fish sauce
- 1 red chilli (halved and deseeded)
- 2 teaspoons of oil
- 5 tablespoons of soy sauce
- 2 limes (juice and the zest)
- 200ml of coconut milk
- 400g of long grain rice
- 4x boned fish fillets (sea bass, sea bream, salmon, cod all work well)
- 12 large king prawns
- sprinkle of more coriander leaves
- 1 spring onion (finely chopped)
Method
• In a food processor put the shallot, kaffir lime leaves, cumin, fish sauce, oil, coriander stalks, the coriander leaves, the ginger, garlic, halved chilli’s, soy sauce, lime juice and zest and the coconut milk.
• Cook the rice until just undercooked and then spread out in the steamer.
• Spread the paste over the rice and then lay your fish and prawns over the top.
• Turn on the steamer setting and cook for approximately 15 minutes
• When the fish is cooked and the prawns are pink remove the lid and scatter the coriander leaves and the spring onions over the fish.
• Steam for a further minute and then serve.
