This is a childhood meal that I just love to make. Fresh fish fillets are mixed together with red curry paste, coconut cream, a little tofu, egg and mushrooms and cooked in a banana leaf. You simply defrost and steam to enjoy. In the past this was a family favourite for our special occasions. These fish parcels are so delicious it's hard to explain it without trying it yourself... my husband is from another country and loves this so much I now make it for him all the time. I am thrilled to be sharing this with you.
Ingredients: Banana leaves, fish fillets (ling or monk fish), tofu, mushroom, coconut cream, corn starch, egg, salt, homemade red curry paste, palm sugar, natural brewed soy sauce, spinach Contains: Milk and Milk Products, Eggs, Soybeans and soybean products (eg Miso, soy milk etc), Tree nuts and tree nut products other than coconut from the fruit of the palm, Fish and fish products (eg fish sauce)
Hi, I'm Iris!
I'm originally from Cambodia. My first memory of connecting with food was when I was little and my mum was always busy in her shop, so she left the house work and cooking to me. As the eldest child in the family, I had to learn to cook and did the shopping as guided by mum. I remember I learnt to cook my first curry chicken when I was just 12 years old.