Steamed Fish And Rice Parcels - cooking recipe

Ingredients

4 None banana leaves, cut into 10 inch squares
5 oz jasmine rice, cooked, drained
4 (5 oz) boneless snapper fillets
1/3 cup fresh Thai basil leaves, plus extra to serve
1 1/2 cups fresh cilantro leaves, plus extra to serve
1 stalk lemongrass, trimmed, quartered
2 None small red chilies, sliced, plus extra to serve
2 None kaffir lime leaves, finely shredded
1 tbsp thinly sliced fresh ginger (optional)
None None lime wedges, to serve

Preparation

Line a large bamboo steamer with parchment paper.
Blanch banana leaves in boiling water for 1-2 mins, until pliable. Drain. Place leaves, vein-side up, on a clean work surface. Spoon an equal amount of rice into the center of each. Top with a piece of fish.
In a bowl, combine herbs, lemongrass, chili, kaffir lime leaves and ginger. Sprinkle over fish. Bring edges of banana leaves together to enclose filling and secure with butcher's twine. Arrange parcels in a single layer in prepared steamer. Place over a wok of simmering water. Steam, covered, for 15-20 mins, until fish is cooked to your liking.
Place parcels on plates. Untie and sprinkle extra chili, cilantro and basil over top. Serve with lime wedges.