STEAMED FISH IN BANANA LEAF WITH GINGER CARAMEL
makes 1 serving

Fish
4-5 oz fish fillet (snapper or bass works nicely)
1 piece banana leaf, washed and dried
2 small pieces ginger
1 bunch scallions, green only, cut into 1” pieces
salt and black pepper to taste

Ginger caramel
1/2 cup granulated sugar
just enough water to saturate the sugar
1-2 tsp Thai fish sauce (to taste)
2 tsp grated ginger
1 tbsp heavy cream, at room temperature

Place the fish, ginger and scallions in the center of the banana leaf. Season with salt and black pepper. Fold the banana leaf up to form a “package” and place in a steamer basket for approximately 6-8 minutes, depending on the thickness of the fish.

While the fish is steaming, add sugar and water in a small saucepot for the ginger caramel. On high heat, cook the sugar until it becomes golden brown, being careful to not burn it. Remove from heat and slowly add the cream. The mixture will bubble and steam. Using a whisk, stir the caramel until it cools. Next, add fish sauce and ginger. Set aside until the fish is ready.

Once the fish is cooked, remove from steamer, open the package carefully and fold the banana leaf under itself (transfer to a plate if desired). Drizzle the caramel over the fish.

Optional: Garnish with sliced scallions and cilantro.