steamed curried fish

Main Ingredient
Serpent head fish meat     400 g.
Grated coconut     200 g.
Rice flour     5 g.
egg     1
fresh yaw leaves     20 leaves
Minced kaffir lime leaves     30 g.
Minced coriander     16 g.
Minced chilli     1
Fish sauce     15 g.
Banana leaves for making the cups    
 
Chilli paste Ingredient
Dried chillies     5
Garlic     3 Bulbs
Minced galangal     16 g.
Krachai     8 g.
Lemon grass     16 g.
Kaffir lime skin     8 g.
Minced coriander root     8 g.
Pepper seed     5 Seeds
Salt     3 g.
Shrimp paste     5 g.
* 30 grams = 1oz. , 1kilogram = 2.24 lbs.

Chilli paste cooking

    * Pound all the mixture until thoroughly ground

Cooking Method  

    * Slice the fish
    * Squeeze the grated coconut for 2 cups of coconut cream, take one cup aside, mix the rice flour, stir until dissolved, boil and take aside
    * Mix another cup of coconut cream with chilli paste, stir and add fish meat, egg and fish sauce
    * Add sweet basil and coriander, stir until mixed
    * Make the cup with banana leaves, lay yaw leaves, put the fish mixture and steam until done, garnish with coconut cream and chilli and steam 3 minutes more