Steamed Fish and Rice Parcels

Serves: 4 | Preparation: 10 minutes | Cooking: 20 minutes

4 banana leaves, cut into 25cm squares (see tip)
3/4 c jasmine rice, cooked, drained
4 x 150g pieces boneless fish fillets
1/3 c Thai basil leaves
1/3 c coriander leaves
1 stalk lemon grass, trimmed, quartered
2 small red chillies, sliced
2 kaffir lime leaves, finely shredded
1 Tbsp thinly sliced fresh ginger (optional)
extra chilli, coriander, basil, lime wedges to serve

Blanch banana leaves in a saucepan of boiling water for 1-2 minutes until pliable.
Drain.
Line a large bamboo steamer with baking paper.

Place leaves, vein-side up, on a clean work surface.
Spoon an equal amount of rice onto centre of each.
Top with a piece of fish.

In a bowl, combine basil, coriander, lemon grass, chilli, lime leaves and ginger.
Sprinkle over fish.

Bring edges of banana leaves together to enclose filling.
Secure each parcel with kitchen string.

Arrange parcels in a single layer in prepared steamer.
Place over a wok of simmering water.
Steam, covered, for 15-20 minutes until fish is cooked - it will flake easily when tested.

Place parcels on plates.
Untie and sprinkle extra chilli, coriander and basil over.
Serve with lime wedges.

TIP:
Banana leaves can be bought at Asian food shops.
Non-stick baking paper or foil can also be used.