Serves 4
- tomatoes 2
- banana leaves 4 big pieces
- oil 1 tbsp
- white skinless fish fillets (basa or rawas) 4
- spring onions 2, finely sliced
- salt and pepper to season
- coconut cream 4 tbsp (try Real Thai available at gourmet stores)
- limes 2, juiced
- coriander a small bunch, chopped
- green chillies 2, small, finely chopped
- garlic cloves 2, crushed
Heat the oven to 200°C or light the barbecue. Cut a cross in each tomato and drop it into a pan of boiling water for a minute. Lift out, cool under running water and then peel off the skin. Halve, scoop out the seeds and throw them away. Cut the flesh into small cubes. Cut four pieces of banana leaf big enough to wrap the fish pieces and drop them into the pan of boiling water for 30 seconds, this will make them bright green and much more pliable. Shake off any excess water.
Brush a little oil onto the centre of each leaf and lay a piece of fish in the centre. Add some tomatoes and sliced spring onion and season well. Add 1 tbsp coconut cream to each parcel and then fold the banana leaf securely round the fish, keeping it closed with cocktail sticks or damp kitchen string.
Cook for 15-20 minutes in the oven or on the barbecue grill. Mix the lime juice, coriander, chilli and garlic with some seasoning and enough olive oil to make a spoonable sauce. Once the fish is ready, open the parcels and spoon in some sauce, then serve.