Cooking Time 30 minutes
Ingredients (serves 4)
200g (1 cup) basmati rice
1 stem lemon grass, pale section only, bruised
2 tbs shredded coconut
1 red capsicum, halved, deseeded, thinly sliced
1 carrot, peeled, cut into batons
4 green shallots, ends trimmed, thinly sliced lengthways
8 square (16cm) rice-paper sheets
8 small (about 400g) ocean perch fillets
1/3 cup loosely packed fresh coriander leaves
1 tbs kecap manis
Method
1. Cook rice, lemon grass and coconut in a saucepan of boiling water until tender. Drain and remove lemon grass. Return to pan along with capsicum, carrot and shallots. Cover and set aside.
2. Meanwhile, soak a rice-paper sheet in a bowl of warm water until soft. Drain on paper towel. Transfer to a clean work surface. Place 1 fish fillet, skin-side down, in the centre of rice paper. Top with 2 coriander leaves. Fold rice paper to enclose fish and form a parcel. Repeat with remaining rice paper, fish and coriander.
3. Place the fish parcels in a steamer over a saucepan of boiling water and steam for 2-3 minutes or until the fish is just cooked through. Spoon rice among plates and top with fish parcels. Drizzle with kecap manis and sprinkle with remaining coriander.
Source
Good Taste - March 2004, Page 60
Recipe by Jane Charlton
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