This dish good be still warm right now. My hubby’s in the kitchen cleaning up the mess I did, but we’re both stuffed from the lovely dinner we just had. So while he’s still working out what we’re going to have for dessert, I’m writing this down already. Its been raining non stop for days. It’s like Petrus decided to wash up the country, and was enjoying what he was doing. The weather forecast was mentioning something like “light” rainfalls, but this is raining cats and dogs. I needed something to cheer me up in this grey, almost autumn day (but it’s summer here….surprise surprise…) This dish is really simple to make. And your kitchen stays almost as it was before, since you’re only steaming it.

(Makes for 2, 15 mins preparation, 15 mins cooking)

Ingredients:
5 cm Lengkuas (Galgant)
3 Kefir leaves
1 stalk Lemon grass
2 tbsp. Fish Sauce
400g Fish filets (best is sweet water fish)
2x Chilly padi or 2 big chillies deseeded

Method:

Chop all the ingredients (aside from the fish) together, then pound them in a mörser till it becomes pasty. Only then add the fish sauce and mix. Wash the fish (I used Heilbut and this was just as good) pat dry, cut in 2.5 cm cubes. Mix the paste and fish together, making sure that the fish is rubbed thoroughly. Put in a ceramic plate and let it steam for 15-20 minutes.

Serve hot and immediately…and yes of course with rice

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