Back to 6 servings fish 2 pounds firm white fish fillets, such as catfish, tilapia, sea bass or barramundi, cut into 2-inch chunks paste 2 stalks lemongrass, tough outer layers removed, tender hearts finely sliced 1 ounce galangal, peeled and sliced; fresh ginger is a weaker substitute 1 large shallot, peeled 3 garlic cloves, peeled 4 kaffir lime leaves, central rib removed, finely sliced 1 teaspoon fresh turmeric, grated, or 1/2 teaspoon ground 2 fresh red chilies, Thai bird's-eye; deseed for milder heat 0.5 teaspoon shrimp paste, or 1 teaspoon fish sauce plus a pinch of dried shrimp marinade 2 tablespoons fish sauce, Laotian or Thai; padaek if available 1 teaspoon palm sugar, or brown sugar custard 0.75 cup thick coconut cream, firm top of an unshaken can 0.5 cup coconut milk 1 tablespoon rice flour, sifted 1 teaspoon salt 2 large eggs, optional; the non-egg version is also traditional herbs 1 large handful Asian basil leaves, holy basil or rau que 1 small handful fresh dill fronds, torn 10 kaffir lime leaves, additional, for lining the parcels wrapping 5 banana leaf pieces, about 10 inches square, softened in hot water and patted dry; foil can substitute bamboo picks or toothpicks, to seal the parcels serving 2 cups sticky rice, soaked, for serving
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1 Step 1: Cover the sticky rice with cold water and let it sit for a minimum of 4 hours, though 6 is better, then pour off the water. Set the rice over boiling water in a steamer and cook it for 22 to 25 minutes, flipping it over at the midpoint. It's ready when the grains look shiny and feel soft.2 Step 2: Pound the lemongrass with a pinch of salt in a mortar. Add the galangal, shallot, garlic, lime leaves and turmeric and pound to a coarse paste, finishing with the chilies and shrimp paste.3 Step 3: Toss the fish with 2 tablespoons of the paste, the fish sauce and palm sugar. Marinate for 20 minutes at room temperature; do not go longer or the fish toughens.4 Step 4: In a bowl, beat together the coconut cream, coconut milk, eggs (if you're using them), rice flour, salt and whatever paste is left until the mixture is silky and lump-free, like a thin custard. Give it a taste and correct the seasoning with more fish sauce or palm sugar as needed.5 Step 5: Fold the marinated fish into the custard along with the basil and torn dill.6 Step 6: Soften the banana leaves over a low flame or in boiling water for about 10 seconds, then pat dry. Lay two lime leaves on each square.7 Step 7: Spoon about 3/4 cup of filling onto each leaf, fold into a rectangular parcel and secure with a pick.8 Step 8: Steam the parcels seam-side up over rapidly boiling water, covered, for 18 to 22 minutes, until the leaf darkens to olive and the custard is set. The fish should be opaque and flake easily, reaching 145°F (63°C) internally.9 Step 9: Rest the parcels wrapped for 4 to 5 minutes so the custard firms before opening.getsaucepan.com/r/c7197065-cdc9-578f-9cc9-9b938eb545dc
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