Title: Nga Baung Doke (1),fish Steamed Leaves
Categories: Burma Kosher Fish
Yield: 4 Servings

750	g	Fillets of firm fish
1	ts	Salt
1	ts	Ground black pepper
1	ts	Ground turmeric
2	md	Onions
4		Cloves garlic
1	ts	Finely grated fresh ginger
1	ts	Chilli powder, optional
1	tb	Thick coconut milk
1	tb	Ground rice
2	ts	Sesame oil
8		Leaves of Chinese mustard
		Cabbage
	lg	Pieces of banana leaf or
		Aluminium foil
		Few springs fresh coriander
		Leaves

This leaf wrapped parcels of fish are a popular Burmese dish and easily made substituting aluminium foil for banana leaves.

Cut fish into 8 pieces of equal size wash and dry well then sprinkle with half the salt, pepper and turmeric. Leave aside while preparing remaining ingredients. Slice one onion and set aside. Chop the other onion and put into container of electric blender with garlic and ginger, chili powder and coconut milk. Blend to a puree. Mix puree with remaining salt, pepper and turmeric. ground rice and sesame oil. Put in the pieces of fish and mix well. Slice the thick middle rib out of the mustard cabbage leaves and use in another dish (lettuce or spinach leaves may be used if these are not available). Cut banana leaves into pieces large enough to wrap the pieces of fish and scald them or hold over heat to make them pliable. On each piece of banana leaf put a leaf of mustard cabbage and on it a piece of fish and some of the spice mixture. Top with a few coriander leaves and some of the sliced onion. Wrap fish first in the cabbage leaf, then make a parcel with the banana leaf. Fasten with short bamboo skewers or wooden toothpicks. Alternatively wrap in foil. Put in a steamer and steam over gently boiling water for 20 25 minutes. Serve in the leaves. Guests open their parcels on their own plates. Serve a bowl of white rice alongside.

Copyright 1995 by Raphael Meyer, American Asian Kashrus Services

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