500g white fish
2 birdseye chillies - plus one extra to slice for a garnish
2 shallots, peeled
4 candlenuts, chopped - plus 3 extra to garnish
2 cloves garlic, sliced
1 x 3cm piece of ginger, sliced
Juice and zest of 1 kaffir lime
2 kaffir lime leaves, shredded
2 tsp salt
2 tsp white sugar
1/4 cup coconut cream
2 egg whites,
10 banana leaves - halved
Steamed rice to serve
Juice of two limes
1 Tbs sherry
1 tsp caster sugar
1 Tbs soy sauce
1 Roughly chop the fish.
2 Into the bowl of a food processor put the chillies, shallots, candlenuts, garlic, ginger, lime zest and juice, lime leaves, salt, sugar and coconut cream.
3 Heat a large saucepan of water and place the steamer on top.
4 Pulse the ingredients until combined. Add the fish and continue. Add the egg and egg whites then stop when all are well combined.
5 Light a naked flame either on the stove or barbecue. One at a time, hold each leaf in a pair of tongs and heat briefly just to soften.
6 Place on a bench and spoon 2 tablespoons of the mousse into the middle of each leaf then fold the leaves to make a parcel. Place into the steamer, fitting in as many parcels as you can without overcrowding. Cover and steam for 15 minutes.
7 Gently stir the sauce ingredients together. Serve the fish and rice with the sauce, adding extra sliced candlenuts and sliced chilli to garnish the dish if desired.