Wolffish fillet filled with peanut paste cooked in a banana leaf

Ingredients for 4 servings:

• 2 chili peppers, red
• 1 garlic clove(s)
• 1 bunch of coriander leaves, Thai
• 100 g peanuts, salted
• 1 tbsp sugar
• 4 tbsp oil (peanut oil)
• 1 large banana leaf
• 6 kaffir lime leaves
• 500 g fish fillet(s) (wolffish fillet)
• 1 large cauliflower (approx. 900 g)
• 250 ml coconut milk
• 1 large potato(s)
• salt and pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Divide the wolffish fillet into 4 portions. Deseed and chop the chili peppers, peel and chop the garlic clove. Blend the coriander leaves, chili, garlic, peanuts, sugar, and oil with a hand blender until a paste forms. Cut the banana leaf into 4 equal portions, place one fillet on each leaf, spread the paste on half of the wolffish until a finger-thick layer (approx. 1 tablespoon of paste), and place the remaining half of the fish on top of the paste. Wrap the fish in the banana leaf, tying if necessary. Steam at 100°C for 12 minutes. Cook the cauliflower and potato at 100°C until tender, heat the coconut milk, add to the cauliflower, and puree with salt and pepper. You can serve the fish in the banana leaf, but unwrapping it at the table quickly becomes messy. I like to serve it unwrapped and ready-arranged on a plate.