Steamed Mixed Seafood Cake
1 small young coconut, cut the top off to open
7 ounces fillet fish, cut into small pieces
2 tablespoons white greens, boiled and cut into bite size pieces
2 teaspoons red curry paste
1 tablespoon kaffir lime leaves, finely chopped
1 tablespoon sweet basil leaves
2 tablespoon coconut milk
1 tablespoon fish sauce
1 red fresh chilli, cut into long strips for garnishing
1 teaspoon coconut milk boiled with 1/2 teaspoons rice flour, for garnishing
In the coconut, place white greens and sweet basil leaves at the bottom. Using a food processor, mix the fish, red curry paste, kaffir lime leaves, sweet basil leaves, coconut milk and fish sauce until thoroughly blended. Gradually add coconut milk to the mixture. This becomes the fish filling. Let it stand for 10 to 15 minutes. Fill the coconut with the fish filling. Steam for 15 to 20 minutes. Top with red fresh chilli and boiled coconut milk. Return to steamer for another minute, then serve. 4 servings.
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