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Home Spicy Cilantro Chicken

Hol Molk Steam Fish Recipe

Ingredients

How to make it

  • Put coconut cream & rice flour into a small pot and bring to a boil. Set aside (don't allow this to get cold though). This coconut cream is for topping.
  • In a large bowl, curry paste, fish, coconut milk ( leave some for topping), salt and thinly slice of lime leaves (leave some for garnish) and mix until thicken.
  • Put the cabbage and then the basil leaves (5 per serving) into the bottom of each little bowl.
  • Divide the fish and vegs mixture evenly between the 4 bowls (they will be quite full, but don't worry, as the cabbage & fish cooks this will shrink down), top with the lime leave and steam for 15 minutes (or until chicken is cooked).
  • Top with the thickened coconut cream recipe and steam for a further minute. Garnish with finely sliced red chili if desired.

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The Cook

watson2167 Las Vegas, NV

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