These rice flour parcels contain shredded fish. If you look at the back of the photograph, you can see I've cut one open. They're a little tricky to make, the pastry is sticky and a little difficult to work with, so have plenty of flour on hand to dust your hands and tools with. Once ready, eat them warm, garnished with fried garlic.
70 gms Hake Fish (Oily fish like mackerel also work well)
1 Teaspoon Salt
1/2 Teaspoon White Pepper
1 Tablespoon Fish Sauce
100 gms Rice Flour
50 gms Sticky Rice Flour
50 gms Corn Flour
400 ml Water
2 Tablespoons Oil
1. Grill the fish until cooked, remove the meat from the bones and mince it finely with a fork.
2. Fry the mince in a tablespoon of oil for 1 minute, add the salt, white pepper and fish sauce.
3. Put the rice flour and sticky rice flour into a saucepan, add the water and cook over a medium heat. Keep stirring, the sauce will cook and thicken to a paste after a few minutes.
4. Add the corn flour and stir to mix it in, then leave to cool enough so that you can work with it.
5. Put a little wheat flour on a plate, take a tablespoon, coat it in the wheat flour so that it doesn't stick, and scoop out a tablespoon of the flour paste. Roll the ball of paste in the flour so that it isn't sticky, then flatten it in your hand to form a disc.
6. Spoon a teaspoon of the fish mixture into the centre and fold up and crimp the edges.
7. Oil a piece of tinfoil and place in the steamer, then steam the parcels for 8 minutes and leave to cool.
8. Serve with lots of fresh green vegetables.