600 grams firm white fish fillets
2 tablespoons coconut cream
2 tablespoons fish sauce
2 tablespoons vegetable oil
pinch of chilli powder
½ teaspoon ground turmeric
1 teaspoon caster sugar
2 cloves garlic, crushed
2 spring onions, thinly sliced
sea salt and freshly ground pepper
2 banana leaves cut into 6 large squares or 6 squares of foil
Thai basil or mint
hot cooked rice or noodles
Cut the fish into large, bite-sized pieces.
Combine all the remaining ingredients in a large bowl and season. Add the fish and turn to coat well.
To cook: Place the fish in a single layer on the pieces of banana leaf and fold in the sides to form a package. Secure with toothpicks.
Cook on a preheated barbecue flat-plate or in a hot sauté pan for 3-4 minutes each side.
Unwrap the parcels and serve with rice, fresh herbs and nuoc cham.
Pantry note: Banana leaves are available from Asian food stores in the frozen food section. Thaw before using.