- 1 kg of perch fillet ( avoid cod, salmon too fat)
- 5 banana leaves
- 5 lemon leaves (Makrut Bay)
- 2 stalks lemongrass
- 1/4 green pepper
- 1/4 red pepper
- 1L coconut milk
- salt, pepper
- 4 tablespoon of sauce nuoc mam
- 2 tablespoons of rice flour
- 4 egg yolks
- 10 stems of spring onions
- 7 sprigs of dill
- 4 shallots
- 1 cup of thai basil leaves
- 1 yellow onion
- 1/2 cup of cilantro leaves
- Juice of lime
- 5 cm of galangal
- 5 cm of ginger
Cut the fish into cubes (removes the fishbones), brush over with lime juice, salt and pepper.
Peel the ginger and galangal and chop finely and put in a bowl, then add dill, cilantro, Thai basil, lemongrass, spring onions, yellow onion and coarsely chopped all.
Then add the rice flour, coconut milk, egg yolks and mix well, then add the fish, and the nuoc mam. Stir well and let stand the garnish 15 minutes .
Meanwhile, make half a box with banana leaves and make to hold the folding with the pieces of toothpick planted at strategic locations or to tie up.
Fill each foil parcel, and put on a piece of green pepper and red pepper in cross. Cook steamed or baked, 15 minutes.
Just before serving add a little thai basil finely chopped and dill.
Serve with khao niao (sticky rice).