Nga baung thoke

Ingredients

• fish fillet150g
• desiccated coconut2 tbsp
• hot water1 tbsp
• garlic.5 clove
• grated ginger.5 tsp
• toasted sesame seeds1 tsp
• salt.25 tsp
• ground turmeric.1 tsp
• ground black pepper.1 tsp
• rice flour.5 tbsp
• chopped coriander leaves1 tbsp
• lemon juice.5 tsp

Instructions

1. 1

   Step 1

   Wash and dry a fish fillet, then cut into a serving piece.

2. 2

   Step 2

   In a blender, combine 2 tablespoons desiccated coconut, 1 tablespoon hot water, 0.5 clove garlic, and 0.5 teaspoon grated ginger. Blend until finely ground.

3. 3

   Step 3

   Transfer the coconut mixture to a bowl. Add 1 teaspoon toasted sesame seeds, 0.25 teaspoon salt, 0.1 teaspoon ground turmeric, 0.1 teaspoon ground black pepper, 0.5 tablespoon rice flour, 1 tablespoon chopped coriander leaves, and 0.5 teaspoon lemon juice. Mix well.

4. 4

   Step 4

   Place the fish fillet on a banana leaf or aluminum foil.

5. 5

   Step 5

   Spoon 3-4 teaspoons of the coconut mixture over the fish fillet.

6. 6

   Step 6

   Wrap the fish and mixture securely in the leaf or foil.

7. 7

   Step 7

   Steam for 15 minutes until cooked through.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Nga baung thoke can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.