Serves 4
500g white fish
2 birdseye chillies - plus one extra to slice for a garnish
2 shallots, peeled
4 candlenuts, chopped - plus 3 extra to garnish
2 cloves garlic, sliced
1 x 3cm piece of ginger, sliced
Juice and zest of 1 kaffir lime
2 kaffir lime leaves, shredded
2 tsp salt
2 tsp white sugar
1/4 cup coconut cream
1 egg
2 egg whites,
10 banana leaves - halved
Steamed rice to serve
Sauce
Juice of two limes
1 Tbs sherry
1 tsp caster sugar
1 Tbs soy sauce
1 Roughly chop the fish.
2 Into the bowl of a food processor put the chillies, shallots, candlenuts, garlic, ginger, lime zest and juice, lime leaves, salt, sugar and coconut cream.