Nga Baung Doke

(Fish steamed in banana leaves)

Ingredients

750 g	Fillets of firm white fish or Catfish
1/2 tsp. Each	Salt & Sugar
1 tsp.	Shrimp Paste or Fish Paste
1/4 tsp.	Black pepper, freshly ground
1/2 tsp.	Turmeric ground (yellow powder)
2	Medium-size onions, chopped
4 cloves	Garlic, chopped
1/2 tsp.	Finely grated ginger
2 stalks	Lemon grass, finely grated (Sa-pa-lin)
8 small pieces	Winter gourd or boiled potatoes
1/2 tsp.	Chili powder (paprika)
1 tbsp.	Rice, toasted lightly in a dry pan, then ground
2 tsp.	Sesame oil or groundnut oil
8 leaves	Chinese mustard cabbage, fresh
	A few swigs of fresh coriander leaves (Nan Nan Pin)
	A Large piece of banana leaf

Cut the fish fillets into 8 pieces of equal size.

Mix the fish fillets with all other ingredients in a large bowl except Chinese mustard cabbage & coriander. (Mix gently with your hand).

Cut cleaned banana leaf into 8 pieces, large enough to wrap the pieces of fish. On each piece of banana leaf, put a leaf of Chinese mustard cabbage and on it a mixture includes a piece of fish & potato, then top with a few coriander leaves.

Wrap the mixture with banana leaf. Then fasten with short bamboo skewers & put in a bamboo steamer & steam gently over boiling water for about 20 minutes.

Place 2 parcels on each plate & serve with a bowl of steamed rice & other side dishes. Serves 4 person.