Directions

To Make

1. Prepare banana leaf cups by softening banana leaves over medium fire. Start by folding one side and secured with toothpicks. Fold on the opposite side and secured until you have completed 4 sides.
2. Fill banana leaf cups with spinach. Set aside.
3. With a pestle and mortar or a food processor, prepare spice paste (kroeung) by pounding garlic, shallot, lemongrass, galangal, kaffir lime leaves and turmeric together into a paste.
4. Mix in brown sugar, salt, chilli paste and shrimp paste till well incorporated.
5. Heat up wok with cooking oil and sauté kroeung for 4-5 mins. Set aside for 5 mins to cool down.
6. Cut fish fillet into 3cm cubes. Mix kroeung with coconut milk, sugar, egg and fish sauce. Add in fish cubes and mix them well.
7. Scoop fish mixture into banana cups and steam for 18 mins.
8. Spoon 1 tablespoon coconut milk on to fish mixture, sprinkle with some kaffir lime leaves and bird eye chilli. Cover and steam for another 2 mins.