Try these wonderful fish cakes, steamed in banana leaves for an authentic taste of Malaysia.

INGREDIENTS Of Spicy fish cakes in banana leaves

  • 500g redfish fillets
  • 100ml water
  • 2 TBS tapioca flour
  • ½ tsp pepper
  • 1 TBS Poloku mushroom stock granules or Knorr chicken stock granules
  • 1 TBS fish curry powder
  • 2 eggs
  • 200ml coconut cream
  • ¼ TBS chilli powder
  • 1 tsp belacan granules
  • 2 TBS minced kaffir lime leaves
  • ½ cup fried shallots
  • Banana leaves for wrapping – 5 x 4-inch pieces
  • Stapler or bamboo skewers to secure the leaves

ALSO READ: Malaysian laksa

INSTRUCTIONS Of Spicy fish cakes in banana leaves

  1. Mix the tapioca flour and the pepper in the water.
  2. Put the fish and the water / flour / pepper mixture in a food processor and mix until the fish turns into a paste.
  3. Transfer to a mixing bowl and add all other ingredients. Mix well.
  4. Put 2 Tablespoon fish on banana leaf, fold sides and staple ends.
  5. Brush with a little oil and cook in a pan or on a barbecue for about 4 minutes on each side, or until cooked through.
  6. Serve (remove the banana leaf wrap before eating).