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🍽️ Thai Pangasius in Banana Leaf Packets with Papaya Celery Salad

285 kcal · 30 min · 4 servings

Ingredients

• 650 g Pangasius fillet (preferably organic pangasius)
• 1 tbsp red curry paste
• 5 tbsp Thai fish sauce
• 4 tbsp broth
• 3 tbsp oil
• 500 g banana leaf
• 8 lime leaves
• 200 g tender celery stalks
• 2 red onions
• 0.5 bunch cilantro
• 500 g large green papaya (1 large green papaya)
• salt
• 1 lime
• 1 tbsp sugar

Instructions

1. 1. Cut the pangasius fillets into approx. 2 cm cubes.
2. 2. Mix the curry paste, 2 1/2 tbsp fish sauce, the broth and a few drops of oil in a bowl.
3. 3. Toss the fish cubes in the marinade and set aside.
4. 4. Unfold the banana leaves.
5. 5. Cut out the thick inner leaf ribs.
6. 6. Cut these ribs into 12 strips of approx. 30 cm length each.
7. 7. Set these strips aside, as you will need them later to tie the packets.
8. 8. Cut the banana leaves into 8 squares with 25 cm sides each.
9. 9. Then wash the leaves thoroughly.
10. 10. Warm each leaf briefly on a hot hob or in the oven to make it more pliable.
11. 11. Distribute the marinated fish onto the prepared leaves.
12. 12. Wash the lime leaves.
13. 13. Place one lime leaf on each fish portion.
14. 14. Fold two opposite sides of the banana leaf over the fish.
15. 15. Now fold the other two opposite leaf sides over the fish.
16. 16. Tie the packets securely with the prepared leaf strips.
17. 17. Make sure the leaves do not tear when tying.
18. 18. Let the packets rest in the refrigerator for 1 hour.
19. 19. In the meantime, wash the celery.
20. 20. Clean the celery and remove the stringy fibers (de-string).
21. 21. Cut the celery into long, thin strips.
22. 22. Peel the onions.
23. 23. Cut the onions into very fine strips.
24. 24. Wash the coriander.
25. 25. Shake the coriander dry.
26. 26. Pluck the small leaves from the stems.
27. 27. Chop the coriander leaves roughly.
28. 28. Peel the papaya.
29. 29. Remove the core.
30. 30. Slice the flesh into very fine strips using a vegetable peeler.
31. 31. Place the papaya strips in a bowl.
32. 32. Knead the papaya briefly with a little salt.
33. 33. Squeeze 4 tbsp of juice from the lime.
34. 34. Mix the lime juice with the remaining fish sauce and sugar.
35. 35. Pour the sauce over the celery, onions, coriander and papaya.
36. 36. Add the remaining oil.
37. 37. Mix everything well.
38. 38. Let the salad marinate for approx. 40 minutes.
39. 39. Fill a wok with approx. 3 cm of water.
40. 40. Place the steamer insert in the wok.
41. 41. Place the fish packets on the steamer insert.
42. 42. Cover the wok with a lid.
43. 43. Bring the water to the boil.
44. 44. Steam the packets for 12-15 minutes.
45. 45. Remove the packets.
46. 46. Serve the packets together with the salad.

Nutrition per serving

• kcal: 285
• Protein: 37 g · Fett/Fat: 9 g · Carbs: 11 g