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1
Wash truot fllets and dab dry.
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2
In a food processor, grind ginger, garlic, coconut, mint, and lime juice; blend adding water as necessary to make a thick paste.
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3
Season with salt.
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4
Wash and wipe banana leaves and apply paste all over the leaf.
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5
Place the trout fillet at one end and fold tightly making sure all the spice is covering the fish.
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6
Steam fish over a bamboo steamer or in perforated pan over a pot of boiling liquid.
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7
Combine together flour, salt and water and mix well.
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8
Knead well with oil on the palms to make a smooth dough.
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9
In a pan heat oil, add cumin seeds and allow to crackle.
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10
Add chilli, ginger, coconut and saute for 3 minutes.
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11
Mix in the green peas and season with salt and mango powder (allow to cool).
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12
Roll out the dough into 1 1/2-inch disks and place 1 tbs of stuffing in the center.
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13
Fill the dough to form a half moon shape and then make it stand on one side by pressing it on the working surface.
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14
Cook in a hot frying pan first with oil to sear the bottom and then covered with a little amount of liquid to almost steam roast, about 5 minutes.
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15
Carrot salad:.
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16
In a heated pan with oil, add mustard seeds and allow to crackle; add rest of the ingredients and allow to cook for 3 minutes.
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17
Add in the carrots and season with salt.
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18
Allow to cool before service.
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19
Swiss chard:.
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20
Wash and trim the thick stems on the back of the leaf heat oil and wilt down the leaves with some ginger juliennes.
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21
Season with salt.
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22
Place two pot stickers on the plate at 2 o'clock, swiss chard in the center topped with the wrapped fish.
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23
Serve carrot salad at 10 o'clock.
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24
This dish is visually appealing and full of flavour.
