Monday, 1 September 2014


(using the Philips Air Fryer)

·      6 pieces of fish fillet, 2 inch in size
·      1 medium sized onion
·      3 cloves of garlic
·      1 inch of turmeric root
·      1 inch of ginger
·      2 stalks of lemongrass
·      6 red chillies, deseeded
·      3 pieces of kaffir lime leaves
·      1 tsp of roasted shrimp paste (belachan)
·      1 tsp of ground coriander
·      1 tsp of ground cumin
·      3 eggs
·      1 tbsp corn flour
·      ½ cup of coconut cream
·      ½ tbsp. sugar
·      1 tsp salt
·      8 pieces of wild betel leaves (daun kadok)
·      banana leaves, wilted & cut into 8”x5”

1.     Place the onion, garlic, turmeric root, ginger, lemongrass, chillies, kaffir lime leaves and shrimp paste into a Philips blender and blend till fine.
2.     Put in the coconut milk, eggs, ground cumin & ground coriander. Season with salt and sugar. Blend further.
3.     Place one piece of the wild betel leaf on top of one piece of the banana leaf. Scoop 2 tbsp of the mixture onto it and top with a slice if fish fillet.
4.     Fold the long side of the banana leaf towards the centre, and fold the other side over the top. Secure both ends with a toothpick. Steam over boiling water for 12 minutes.
5.     Alternately, place banana leave over small ramekin bowls, top with the wild betel leaves. Place the fish over and scoop 2 ladels of mixture over the fish. Steam or bake in the PHILIPS Air Fryer for 15 minutes. Serve in individual ramekin bowls.

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authorMarina Mustafa. Author of ten cookbooks.

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