Recipe Cuisine: Thai
Theme: One Bowl Wonder
Banana Leaf Red Curry Basa with Coconut Rice & Lemongrass Coconut Gravy
By: Gishara Dias
Ingredients
- 2 Basa fish fillets
- 2 tbsp Valcom Thai Red Curry Paste
- Juice of ½ lemon
- 2 kaffir lime leaves, finely sliced
- ½ tsp red chilli powder
- ¼ tsp freshly cracked black pepper
- Salt, to taste
- 1 cup jasmine rice
- ¾ cup coconut milk
- ¾ cup water
- ½ tsp salt
- 1 cup coconut milk
- 1 stalk lemongrass, bruised and cut into large pieces
- 1 garlic clove, finely chopped
- 1 small shallot, finely sliced
- 1 small shallot, finely sliced
- Juice of ¼ lime
- 2–3 thin red chilli slices (for garnish)
- Fresh coriander leaves (for garnish)
- Lime wedges, to serve
- Banana leaves for wrapping
Product used in recipe
- VALCOM - CURRY PASTE RED
Method
- Marinate the Fish: In a bowl, combine the lemon juice, Valcom Thai Red Curry Paste, sliced kaffir lime leaves, red chilli powder, black pepper and a small pinch of salt. Coat the Basa fillets evenly with the marinade and allow them to rest for 10–15 minutes to absorb the flavours.
- Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. Place the rice in a saucepan with coconut milk, water and salt. Bring to a gentle simmer, then cover and cook on low heat for 12–15 minutes until the rice is tender. Remove from heat and keep covered until ready to serve.
- Bake the Banana Leaf Fish Preheat the oven to 190°C. Lightly warm the banana leaves over a flame or hot pan to soften them so they become flexible. Place each marinated basa fillet in the centre of a banana leaf sheet and fold the leaf to create a parcel. Place the parcels on a baking tray and bake for 12–15 minutes, or until the fish is cooked through and tender.
- Prepare the Lemongrass-Infused Gravy In a small saucepan, combine the coconut milk, bruised lemongrass, garlic and shallot. Simmer gently for 4–5 minutes until aromatic and slightly thickened. Season with salt and finish with a small squeeze of lime juice. Remove the lemongrass pieces before serving.
- Assemble the Bowl Open the baked banana leaf parcels and place them in a serving bowl. Spoon some coconut rice to a mould and place alongside the fish. Pour the warm lemongrass-infused coconut gravy around the fish. Garnish with sliced red chilli, fresh coriander and lime wedges before serving.
