Spicy fish mousse and sticky rice baked in pandana leaf
White fish fillet pureed with pounded coriander and cumin
seeds, chilli, shallots, galangal, lemongrass, kaffir lime leaf, coconut, egg and fish sauce, on a base of stickly rice and
steamed in a pandan leaf box.
Can be served hot or at room temperature.
To serve, place on platter as is. The mousse will fall away
from leaf easily by placing finger under box and squeezing.
Made fresh to order