Fish and Cassava leaves steamed in banana leaf ( palai bungkus daun ubi kayu)

  • 500-600 g (1 lb) bone less fish fillet skinned and diced
  • 1 tablespoon lime juice
  • 2 teaspoons salt
  • 8-10 sour carambola thinly sliced across
  • 250 ml (1 cup) thick coconut milk
  • 2 turmeric leaves very thinly sliced optional
  • 150 g ( 3 cups) young cassava leaves blanched leaves blanched in boiling water until soft drained
  • 1 banana leaf cut to make 4 pieces
  • 18 cm ( 7-in) square
Spice paste
  • 10 red chillies sliced
  • 5-6 shallota chopped
  • 4 cloves garlic chopped
  • 1 teaspoon finely chopped fresh turmeric
  • 1 teaspoon salt
Preparations: 1. Rub fish on both sides with lime juice and half of the salt set aside for 15 minutes sprinkle carambola with remaining salt and marinate for 5 minutes drain liquid rinse and drain again. 2. To make the spice paste process chillies shallots garlic turmeric and salt to a smooth paste adding a little of the coconut milk if needed to keep the mixture turning combine spice paste with fish carambola coconut milk and turmeric leaves stirring to mix well. 3. Put one quarter of the fish mixture onto a piece of banana leaf and add one quarter of the cassava leaves pull the side facing you to touch the opposite side tuck in each end to form a pleat then fold the wings of each pleat towards the front of the banana leaf facing you secure with a toothpick repeat until all fish is used up. 4. Put banana leaf packets in a steaming rack and steam over boiling water cooked about 15 minutes.