Steamed Fish Parcels Recipe
(Nga-baung-dok)
Burmese Recipes

In Burma, this subtly-flavored dish is steamed in banana leaves, but in West, foil may be substituted. If liked, spinach or lettuce may be used instead of the Chinese cabbage (bok choy) suggested here.

Ingredients:

575 g

2 tsp
1/2 tsp
3
2
2.5cm
1/2 tsp
1 tbsp
50g
7 tbsp
2 tsp
1/2 tsp
10

white fish fillets (cod, haddock, etc.), cut into 7.5 x 3.5 cm/3x 1 1/2 inch pieces
salt
turmeric powder
small onions, peeled  
garlic cloves, peeled and crushed
piece of fresh root ginger, peeled and pounded
chili powder
rice flour
creamed coconut, roughly chopped
boiling water
vegetable oil
powdered lemon grass
Chinese cabbage leaves, washed and cut in half.

Method:

1. Put the fish in a bowl and rub lightly with half the salt and turmeric. Set aside.

2. Thinly slice 1 onion, then pound the remaining onion. Mix the pounded onion to a paste with the remaining salt and turmeric, the garlic, ginger, chili powder and rice flour.

3. If using creamed coconut, place in a bowl. add the water and stir until the coconut melts. Add (coconut milk) to the onion paste with the oil, sliced onion and the lemon grass. Mix well.

4. Cut ten 18 cm/7 inch squares of foil. Place 1 piece of Chinese cabbage (bok choy) on each foil squares, then top with a little of the paste mixture. Place a piece of fish and a little more paste mixture on top of this, then cover with another piece of Chinese cabbage (bok choy). Fold the foil, enclosing the filling, to form parcels. Fold the edges together to seal.

5. Steam the parcels for 20 minutes or until the fish is cooking through. Serve hot.