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