Adrian and Sue Richards makes fish in banana leaves (Ikan Panggang) and Asian salad with sesame dressing

Fish in banana leaves (Ikan Panggang)

Ingredients
8 pieces of banana leaf or kitchen foil

750g boneless white fish fillets diced
2 shallots chopped

2 garlic cloves chopped
1 tbs ginger chopped
¼ tsp ground coriander
1/3 cup coconut milk
Juice of 1 lime
Salt to taste
4 medium red chillies deseeded & sliced
4 lime leaves shredded
Lime wedges to serve

Method
Prepare banana leaves by cutting into 15cm square pieces. Pass over a flame to soften or dip into a bowl of boiling water.
Combine the fish, shallots, garlic, ginger, turmeric, coriander, coconut milk, lime juice and salt in a food processor. Process until the mixture comes together.
Divide the mixture evenly into 8 and place in the middle of each banana leaf. Top with chilli and lime leaves. Fold banana leaf over fish, flatten a little and secure ends with cocktail sticks.
Cook the fish on a barbecue for 3 minutes on each side or cook in a steamer for 3-4 minutes. Serve with wedges of lime.

Asian Salad with Sesame dressing

For the salad
¼ cabbage – finely shredded
½ fennel bulb – finely shredded
1 carrot grated
½ capsicum finely shredded
½ red onion finely sliced
½ bunch fresh coriander leaves chopped
Handful of mint leaves chopped
Handful of sprouts
Toasted peanuts chopped if desired

Mix all ingredients and toss with salad dressing

Salad Dressing
½ cup sesame seeds
1 tbs sugar
3 tbs vinegar
4 tbs light soy sauce

Toast the sesame seeds in a dry frying pan over medium heat, stirring constantly for about 5 minutes or until they are a toast-brown colour. Crush with mortar and pestle or in a blender. Mix in sugar, vinegar and soy sauce. Mix through salad.