This is not a "traditional" Hmong recipe because the Hmong have not traditionally lived along the coast and are not seafarers, they are farmers. So this represents the adaptation of Hmong food preparation style to new food.




Ingredients:
  • juice of 2 limes (or lemons)
  • 1 large banana flower
  • 4 cups chicken stock ( home-made or utilizing powdered chicken boullion)
  • 1 tablespoon tamarind
  • 3-4 kaffir lime leaves, finely sliced
  • 1 stalk lemongrass, white part only, cut in half lengthways
  • 1 green mango, finely julienned
  • 500g (~1 lb) barramundi fillet, cut in half lengthways
  • 2 cups roughly chopped coriander leaves and stems
  • 1 cup Vietnamese mint leaves
  • 1 cup Thai basil leaves
  • 1 small red chillie, finely sliced (optional)
Method:
  1. Fill a large bowl with cold water and add half the lime juice. Remove and discard the tough, purple-red outer leaves. And retain the inner lighter bracts immediately transferring them to the lemon juice mixed water.
  2. Disperse the tamarind pulp in a half cup of warm water and mix this with your fingers. The seeds and the fibre will separate. You can then either allow this to drip through a sieve or place in a cheese-cloth and gently express the liquid. Retain the express or filtered liquid.
  3. Julienne the green mango flesh and place aside.
  4. Heat the chicken stock in a saucepan with the remaining lemon juice, tamarind water, kaffir lime leaves and lemongrass. Finely slice the banana bell and add to pot along with the julienned green mango. Cook for 5 minutes..
  5. Place the fish fillets in the pot, reduce heat to medium and cover tightly. Cook for 10 minutes, until the fish is white and cooked through. Garnish with coriander, mint and basil leaves and chilli (if using).
  6. Serve with steamed rice.