This classic Nyonya delicacy is a unique fishcake style that is predominantly enjoyed as a snack but also works well as part of a larger meal. Though it is not a common feature on everyday tables, there are a few easy tips to make it a little more effortless.

A good tip is to ask your fishmonger to fillet the fish for you before you collect it. Then all you need to do is blend the paste, mix it all together and steam in banana leaf packets, and you’ll have these wonderful and fragrant parcels to share around the table.

An even easier option is to steam it in a shallow dish, then slice and serve with some decorative flourishes.You’ll find both options in this recipe.

These fragrant and pillowy parcels are infused with the wonderful aromatic quality of lemongrass, galangal and kaffir lime leaves. They are also best served with stir-fried greens and a bountiful bowl of jasmine rice.

Ingredients

To blend (spice paste)

• 2 large red chillies
• 2 whole dried red chillies, pre-soaked in hot water
• 2.5 cm fresh turmeric, roughly chopped (or ¾ teaspoon turmeric powder)
• 4 cm fresh galangal, roughly chopped
• 3 stalks lemongrass (white base only), finely sliced
• 5-6 small red shallots (or 1 banana shallot), roughly chopped
• 3 cloves garlic, roughly chopped

To cook

• 200g siakap (Asian sea bass) or preferred fish, filleted, de-boned and skin removed
• 3 kaffir lime leaves, finely sliced
• 2 eggs
• 2 teaspoons rice flour
• Half a cup thick coconut milk
• 2 teaspoons salt
• 2 banana leaves

Method

• Blitz the spice paste ingredients until fine, then remove and set aside.
• Blitz the fish fillets until a fine paste is achieved, then remove and place the paste in a large bowl.
• Add the spice paste, lime leaves, eggs, rice flour, coconut milk and salt. Mix thoroughly until all ingredients are well combined.

Preparing the parcels

Option 1 (wrapped in banana leaves)

• Cut the banana leaves into 10cm pieces lengthways.
• Add two tablespoons of the fish paste mixture into the middle of each leaf and fold either side into the middle. Leave a little open gap so the fish paste is still slightly visible.
• Tuck the top and bottom ends in, as if you were folding a present, and secure with a toothpick on either end. This should give you approximately 10 parcels.

Option 2 (cooked in a shallow dish)

• Place the banana leaf at the base of the dish.
• Add half of the mixture into a shallow dish, then repeat in another dish.
• This should give you two full portions.

Cooking the parcels

• Prepare a large pot or wok with boiling water and place a steaming surface or rack on top.
• When the water is at a high boiling point, add the parcels (or dish) and allow to cook for 10 minutes. The fish parcels should rise and fill the banana leaves or dish.
• Serve while still hot or cut into little rectangles and top with finely sliced chillies and kaffir lime leaves to finish.

@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.