INGREDIENTS

2 lb. fish fillets
1 cup dessicated coconut
1 1/2 cups hot water
2 cloves garlic
1 fresh ginger (1 inch)
1/2 teaspoon ground kencur (aromatic ginger)
2 teaspoons ground coriander
2 teaspoons garam masala
2 teaspoons salt
3 tablespoons lemon juice
2 tablespoons chopped fresh coriander leaves
banana leaves
Aluminum foil

COOKING METHOD

Wash, clean, and scale fish fillets and cut into approximately 4 inch lengths.

Blend coconut, hot water, garlic, ginger, kencur, cummin, coriander, garam masala, and salt at high speed. Blend until coconut is very finely ground. Mix in coriander leaves and lemon juice.

Put equivalent of 1 fish fillet on each piece of banana leaf placed on a square of foil. Spoon 2-3 teaspoons of coconut mixture on fish. Wrap leave over, make a package with foil, steam for 15 minutes. Serve hot.

NOTES

Serve this hot and pungent sauce with Malaysian beef satay and sliced cucumbers.

SOURCE: AsianConnections