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.By Amanda Laird Email Amanda