Ingredients

• 1 pound fillet of scrod, flounder, sole, or similar fish
• 1 can coconut milk
• 1/2 cup thinly sliced onion
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon paprika
• 1/4 teaspoon curry powder
• 1/2 teaspoon salt and pepper
• 1-inch of fresh ginger, chopped
• 2 garlic cloves, chopped
• 2 tablespoons thinly sliced fresh Thai chile pepper
• 2 teaspoons fish sauce
• 6 to 8 large cabbage leaves, 1 bunch of spinach or baby bok choy*
• 6 pieces of banana leaves, each 12 inches square**
• 1/2 cup of scallion slivers

Instructions

1. Cut the fish into 6 pieces, about 3-inch rectangles, and season with salt and pepper. Thoroughly mix the coconut milk, sliced onion, turmeric, paprika, curry powder, ginger, garlic, chile, and fish sauce together. Add the fish pieces, mix well, and marinate for 15 minutes. Fold two sides to 1-inch height each, and fold the comers on the other ends to meet in the center. This will make a point at both ends. Fold these points down twice and secure with a toothpick, creating a small pocket. Place 4 ounces of vegetables into the pocket. Place the fish over it, finishing with a few slices of Thai chile on top. Steam the pockets for 7 minutes. Serve immediately and garnish with scallions.;
2. **can be obtained at Asian and Latin grocers.