Ruk Sushi – Delicious recipes
– 2 tablespoons red curry paste (from can or plastic tub is fine or better yet make your own)
– 1 tablespoon of oil
– 2 cups coconut cream
– 1 tablespoon of rice flour
– 1 pound fillet of a firm fish, ½ ground in food processor, ½ in coarse cubes
– 1 pound mixed shellfish-peeled shrimps, scallops, and mussels, if desired
– 2 large eggs, beaten
– 5 to 6 bai makrut (kaffir lime leaves), very finely julienned
– 2 green onions, chopped
– 3 tablespoons nam pla
– 1 cup fresh basil leaves, reserve some for garnish
– 1 dozen cilantro roots, pound into a paste, optional
– 2 to 3 cups bok choy or Napa Cabbage cut into 1 inch pieces and lightly steamed in fish sauce and water, squeeze all the liquid out
– 3 older banana leaves from outside of plant, split lengthwise with rib removed, or 1 package frozen leaves
– 2 prik ki nu or serrano chile peppers, thinly julienned for garnish
When coconut milk curry mixture is cool, add a little to the seafood mixture in the bowl and stir. Add a little more at a time and stir thoroughly after each addition. This stirring is very important as it draws the moisture out of the fish and shellfish into the custard mixture.
Mix steamed and well drained (squeeze out excess liquid) bok choy or Napa Cabbage with basil leaves and distribute evenly in bottoms of banana leaf cups. Place scallops, shrimps, chunks of fish and mussels if using into the cups. Spoon the custard mixture into the banana leaf cups until nearly full and place in covered steamer for 20 to 25 minutes. A few minutes before they are finished steaming, remove steamer cover and garnish tops with a little coconut cream and two or three strips of red chili pepper to suit your taste.
Serve with hot, steamed Jasmine rice.