Recipe courtesy Su-Mei Yu of Saffron Restaurant, as featured during Collaboration Kitchen. Makes 4 to 5 servings
1/3 cup chili paste
1 1/2 cups fresh coconut cream and milk combined
,1/2 teaspoon salt,2 tablespoons fish sauce
4 large eggs, beaten
1 1/2 pounds red snapper, salmon or seabass fillet cut into 1/4inch slices (3 cups)
1/2 cup thinly packed chopped Thai basil leaves
6 Kaffir lime leaves, slivered
4 to 5 – 5-inch square banana pouches, or 6 to 7 custard cups or 4 medium artichokes, parboiled for 25 minutes, cooled, remove inner leaves and tough-hairy inner blossom
10 shiso (perilla) leaves
1/4 cup coconut cream
1/2 teaspoon cornstarch
5 to 6 whole Thai basil leaves
2 red Thai chilies
How to Prepare:
Add the chile paste, coconut cream and milk combined, salt and fish sauce in a mixing bowl. Mix to blend and dissolve the chile paste.
Add the eggs and mix well.
Add the fish, chopped basil, all but 12 strands kaffir lime leaves and mix to combine.
Line the vessels of your choice with the shiso leaves. Add the fish custard mixture.
In a small mixing bowl, combine the coconut cream and cornstarch and mix well. Spoon a dollop of the mixture on top of fish and garnish with basil leave, chilies and the reserved kaffir lime leave strands.
Put in the steamer racks and steam over medium high heat for 20 to 25 minutes or until the custard is firm. Serve warm with cooked rice.
We offer $20 flat rate shipping to any location in the continental United States For customers in California, we offer $10 flat rate shipping. Orders over $300 qualify for free shipping. ** Not applicable for wholesale clients.