Try this delicious recipe from Marion Grasby as seen on "Marion's Thailand"
To make banana leaf cups, break 12 toothpicks in half so you’ve got 24 little skewers. Wipe leaves with a damp cloth and pat dry with a tea towel. Cut out 12 x 20 cm rounds from the leaves.
To assemble cups, stack 2 rounds together. Make a small pleat in the round and secure the pleat with a skewer. Make 3 more pleats to form a square cup. If leaves crack when pleated, the leaves need to be softened. See note below. Repeat to make 6 cups. Set aside.
Whisk curry paste, rice flour, salt, sugar, eggs, 1 cup coconut milk and fish sauce. Add fish pieces and use a wooden spoon to stir vigorously for 5 minutes to thicken. Set aside until ready to assemble.
To make coconut topping, place ½ cup coconut milk, 1 teaspoon of flour and a pinch of salt in a small saucepan over low heat and whisk for about a minute to thicken. Remove from heat and set aside.
To assemble, place a small handful of cabbage in each banana leaf cup, spoon in 2–3 pieces of fish along with sauce. Top with a teaspoon of coconut topping mixture, 2 basil leaves, coriander leaves, a pinch of kaffir lime leaves and strips of chilli.
Place fish cups in a steamer, cover and steam over boiling water for 15-20 minutes or until the fish is just cooked through. Serve with steamed rice.
Buy fresh or preserved banana leaves at Thai and Asian grocers. Fresh banana leaves can be stiff. To soften, briefly wave sections of the leaves over the flame of a gas burner or heat quickly on a barbecue. Banana leaves preserved in vacuum-sealed packs will already be soft. If you can’t find banana leaves, use small ramekins to hold the fish mixture instead.
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