Steamed Catfish in Banana Leaves

1. 1

   Unfold banana leaves.

2. 2

   Cut off and reserve tough center rib that runs along bottom edge of each leaf with kitchen shears.

3. 3

   Cut ribs into 12-inch strips (you'll need 8) for tying packets.

4. 4

   Gently cut leaves into 8 (10-inch) squares with shears, being careful not to split them (you may want to cut a few extra in case some split while folding).

5. 5

   Gently wash banana leaf squares in a large pan of water, then pat dry.

6. 6

   Heat oil in wok over moderate heat until warm, about 30 seconds, then cook curry paste, stirring constantly, until very fragrant and a shade darker, 1 to 2 minutes.

7. 7

   Add stock and fish sauce and bring to a boil over high heat, stirring.

8. 8

   Add fish and rice powder and stir-fry until outside of fish just turns white, 1 to 2 minutes, then transfer mixture to a bowl.

9. 9

   Put a banana leaf square on a work surface, then put 1/3 cup fish curry in center of square and sprinkle with some of sliced Kaffir lime leaves.

10. 10

    Fold 2 sides of banana leaf over fish to enclose it (be careful not to split leaf), then fold in opposite sides to form a packet.

11. 11

    Tie packet with a strip of banana leaf rib and transfer to heatproof plate.

12. 12

    Assemble 7 more packets in same manner, arranging in 1 layer on plate.

13. 13

    Bring 1 inch water to a boil in wok fitted with steamer rack.

14. 14

    Transfer plate with packets to steamer rack carefully and steam, covered with lid, 5 minutes.

15. 15

    Serve packets warm or at room temperature.

* Per serving · 4 servings · Values may vary.