400g snapper with skin
4 kaffir lime leaves
1 x 270ml can coconut cream, no added sugar
1 small bunch of fresh coriander
½ a bunch of fresh mint, stems removed
1 garlic clove
4 tbsp. tamari soy sauce
1 packet baby corn, cut into strips
1 red chilli, deseeded
banana leaves divided into four parcels, 15cm x 10cm approx.
1 bunch bok choy, roughly chopped
sesame oil, for serving
Place all of the ingredients, apart from the banana leaves, bok choy, baby corn and sesame oil into a food processor and blend until smooth.
Carefully run the banana leaves over some heat to make them easier to work with. On the banana leaves, layer the baby corn and ¼ cup of the snapper ingredients, fold into parcels, using a toothpick to hold them shut and steam for 10 – 15 minutes.
Serve with serve bok choy and sesame oil.