This dish is really simple to make. And your kitchen stays almost as clean it was before, since you’re only steaming it.
(Makes for 2, 15 mins preparation, 15 mins cooking)
5 cm Lengkuas (Galgant)
3 Kefir leaves
1 stalk Lemon grass
2 tbsp. Fish Sauce
400g Fish filets (best is sweet water fish)
2x Chilly padi or 2 big chillies deseeded
Chop all the ingredients (aside from the fish) together, then pound them in a mörser till it becomes pasty. Only then add the fish sauce and mix. Wash the fish (I used Heilbut and this was just as good) pat dry, cut in 2.5 cm cubes. Mix the paste and fish together, making sure that the fish is rubbed thoroughly. Put in a ceramic plate and let it steam for 15-20 minutes.
Serve hot and immediately…and yes of course with rice :-)
Originating from the land of the Assam laksa, she is home-based in Germany. Authentic Asian cooking challenges her to bring fond foodie memories of home in her kitchen.