4 Serves
120 Mins
Prepare the spice paste by blending lemongrass, galangal, turmeric, and chili peppers in a food processor until smooth.
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TunisianVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
70 µg / 400 µgCalcium
350 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
141 mg / 420 mgPhosphorus
512 mg / 1,250 mgPotassium
1157 mg / 4,700 mgSodium
216 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
10 g / 28 gSugar
2 g / 50 gSaturated Fat
11 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
In a large mixing bowl, combine the fish paste, coconut milk, and the prepared spice paste, mixing thoroughly until well incorporated.
Spoon the mixture onto cleaned banana leaves, fold them into rectangular parcels, and secure the edges with toothpicks.
Steam the parcels in a steamer for 15 minutes to set the fish mixture.
Heat a grill pan over medium-high heat with a small amount of vegetable oil and grill the parcels for 5 minutes per side until charred and fragrant.
10
g61
g6
g
Japanese