Steamed Fish in Banana Leaf [Hor Mok Pla]

originally uploaded by P Family.

While these folded packets are a delight to serve in small numbers, for a larger group the leaves can be folded into a large boat shape and the mixture steamed in larger portions with an extended cooking time.

INGREDIENTS:

• 1 lb (500 g) white fish fillets, cut into chunks
• 1 large banana leaf, cut into 4 pieces, each 8 X 8 inches
• 1 cup shredded lettuce, blanched
• 1 cup sliced zucchini/courgette, blanched
• 1 cup sweet basil leaves (bai horapa)
• 2 green jalapeno peppers (prik chee fa), sliced
• 1/4 cup cilantro/coriander leaves (bai pak chee)
  

Sauce's Ingredients:

• 1/2 cup (4 fl oz/125 ml) red curry paste (nam prik gaeng ped)
• 2 cup (16 fl oz/500 ml) coconut milk
• 4 egg yolks (reserve whites for topping)
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons cornstarch/cornflour

Topping's Ingredients:

• 1 cup (8 fl oz/250 ml) coconut cream
• 4 eggs white
  

HOW TO:

1. Marinate the fish chunks with the combined sauce ingredients and place in the refrigerator to chill for about 15 minutes.
2. Beat the topping ingredients together with a fork.
3. Wipe each piece of banana leaf with a damp cloth before use. Place a quarter of each of the blanched vegetables and of the fish in the center of each piece of banana leaf. Spoon on a quarter of the topping. Top with a scattering of basil leaves, pepper slices and cilantro leaves.
4. Bring the sides of each square together and fold in the ends. Secure with a small piece of wood or a toothpick.
5. Arrange the packets in a steamer and steam for 15 minutes or until done. Alternatively, the packets can be baked in the oven at 350 Fahrenheit (180 Celsius) for 20 minutes.

Spicy Thai salmon salad [Lab Pla Salmon]

Foodstylist & Carving, originally uploaded by wtimm9.

INGREDIENTS :
For 4 servings

• Grilled salmon 1.5 lbs.
• Shallots, peeled and sliced thin 1 cup
• Onion, sliced thin 2 tbsp.
• Mint leaves 1/2 cup
• Toasted raw rice kernels, ground 3 - 4 tbsp.
• Red chili powder 1 - 2 tbsp.
• Fish sauce 1/4 cup
• Fresh lime juice 1/3 cup
• Red spur chili peppers, sliced 2 tbsp.
• Chopped fresh galangal (optional) 3 tbsp.
  

HOW TO:
1. Baste the pieces of salmon lightly with vegetable oil and grill until cooked. Take off heat and let cool.

2. With a fork break salmon pieces into a crumble. Add the rest of the salad garnishes except the fresh lime juice. Toss all the ingredients together, then add fresh lime juice to taste. It should be tart enough at first taste but not overpowering.

3. Spoon this salad over decorative lettuce cups and garnish with fresh mint leaves and julienne red spur chili peppers.