Servings: 4 servings
Author: Marvellina
Print Recipe


  • 1 big banana leaf
  • 15 Thai basil leaves
  • 6 oz (175 g) white fish fillet, chopped very finely
  • 2 Tbsp Thai red curry paste
  • 2 Tbsp thick coconut cream
  • 3 kaffir lime leaves , shredded finely using kitchen shears
  • 1 Tbsp fish sauce
  • 1 egg , lightly beaten
  • 1 large red chili , seeded and finely sliced in strips
  • 1 kaffir lime leave , shredded very finely using kitchen shears
  • Extra Thai basil leaves
  • 2 Tbsp thick coconut cream


  • Prepare the banana leaf by using a tong and hold the banana leaf above the flame. This is to soften the banana leaf so that it won't break when you fold it
  • Make 4 banana cups. Cut out 4 squares of 5 x 5 inches. Take a glass or a bowl with a diameter of about 4 inches use this as a mould to cut out circles on the squares you made earlier. So now you have 4 circles. The banana leaf has two sides, one is glossy and the other side is non-glossy. Flip the glossy side down, so the non-glossy side face you. Make an inch deep tuck and 2.5 inch long and staple (you can use wooden toothpick but I found it easier with stapler). Repeat at the opposite point, then at the two side poins, thus making 4 tucks and you have a square-shaped cup
  • Put some basil leaves at the bottom of the cup and set aside
  • Put the fish in a mixing bowl, add curry paste, coconut cream, kaffir lime leaves and fish sauce. The mixture should be thick like a paste. Combine well and mix in the beaten egg. Divide this mixture over the cup. You can fill all the way to the top or a bit more in the middle. It will expand a little when you steam
  • Prepare your steamer if you have one. If you don't, you can use a large pot (large enough to harbor a plate you will be using for steaming), fill it up with water and then place a heat-proof bowl or a glass inside the pot (the water should only be touching about 3/4 of the bowl or glass). Then place the fish cake on a plate and place the whole thing on top of the bowl or glass (make sure it's stable). Steam for 20 minutes until cooked
  • Garnish with chili, kaffir lime leave, basil and a bit of coconut cream. Serve immediately