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In a mortar pound sticky rice powder, shallots, garlic, chili, lemongrass and salt. Pound until a paste forms.
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Add kaffir lime leaf, dill, basil and green onions. Continue to pound until kaffir lime leaf is broken up)
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Add water and fish sauce, and mix until combined.
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Add in fish and mix.
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Heat banana leaves over heat until leaves turn darker (few seconds).
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Place leaves in front of you, dark side down, with stems opposite each other.
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Add fish to the center of the banana leaf without any liquid and fold up one of the sides. Add the liquid sauce through the open end and fold that one up too. Seal the banana leaves with toothpicks or bamboo.
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Steam gently for 15 minutes over high heat.
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Serve with sticky rice (or regular rice) and steamed vegetables.