Name: Steamed Catfish in Banana Leaves
Yield: Makes 8 servings (as part of larger meal)
Ingredients: 1 lb banana leaves, thawed if frozen (see cooks' note, below); 3 tablespoons vegetable oil; 2 tablespoons Thai red curry paste; 3 tablespoons Thai chicken stock or canned chicken broth; 2 tablespoons nam pla (Asian fish sauce; preferably Thai); 1 1/2 lb catfish fillets, cut into 1-inch cubes; 1 1/2 tablespoons toasted rice powder; 3 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), very thinly sliced; a large (6-qt) wok with lid; a heatproof plate (just small enough to fit inside steamer rack); a large steamer rack

Steamed Catfish in Banana LeavesGEORGE WHITESIDE

Hor Neung Pla Duk

Active time: 2 hr Start to finish: 21/4 hr

Cooks' notes:

• Fish packets can be steamed 30 minutes ahead. • You can substitute 8 large collard leaves for the banana leaves. Trim stems flush with leaves, then put leaves on pieces of foil cut to size. Mound fish curry on leaves, then fold up leaves and wrap packets in foil to catch any juices. Tie packets closed with kitchen string for steaming.

Recipe notes

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