What you will need
750 g  fillets of fish
1 teaspoon fish sauce 
teaspoon ground black pepper and Salt
½ teaspoon ground turmeric
2 medium onions
4 cloves garlic 
finely grated fresh ginger about a teaspoon
Half a teaspoon of chilli powder,
1 tablespoon Khun Chai coconut milk
1 tablespoon ground rice
2 teaspoons sesame oil
8 leaves of Green Pickled mustard cabbage
large pieces of banana leaf  and a few  fresh coriander leaves

 
How to cook it

Cut fish into 8 pieces of equal size wash and dry, then sprinkle with half the salt, pepper and turmeric. Put on one side and start  preparing remaining ingredients. Slice one onion and put on one side. Chop the other onion and put into container of electric blender with garlic and ginger, chili powder and coconut milk. Blend to a puree.
Mix puree with remaining salt, pepper and turmeric. ground rice and sesame oil. Put in the pieces of fish and mix well. Now cut banana leaves into pieces large enough to wrap the pieces of fish and place in boiling water for 15 seconds  to make them pliable. On each piece of banana leaf put a leaf of mustard cabbage and on it a piece of fish and some of the spice mixture. Top with a few coriander leaves and some of the sliced onion.

Wrap and  make a parcel with the banana leaf. Fasten with short bamboo skewers or wooden toothpicks.  Put in a steamer and steam over gently boiling water for 20 25 minutes. Serve in the leaves.

Dinner Party Tip

Let your Guests open their parcels on their own plates.

Serve Khun Chai steamed Rice.