1 onion

2 cloves garlic

1 chili pepper

1.5 inch fresh ginger

2 tsp turmeric

2 tsp sambal (a pureed chili sauce, can sub with sriracha or chili paste)

coconut oil

2 pangasius fillets, diced (a catfish, can substitute with another firm, white fish)

200 ml coconut milk (1/2 can)   

 

Preparation

Puree the onion, garlic, chili pepper, turmeric, ginger & sambal in a food processor.

Heat coconut oil in a wok pan and heat the mix for about 3 mins.

Put in a bowl and add the fish. Mix thoroughly.

Meanwhile, bring steamer water to a boil.

Cut 2 squares of baking paper (about 15×15 inch) and scoop the mixture evenly on the 2 sheets.

Poor some coconut milk over it and fold it closed, En Papillote style.

Put the 2 “packages” in a steamer, and with the lid closed, cook for about 10-15 mins on high.

You can serve it on cauliflower rice, or with steamed veggies.

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