Banana Leaf-wrapped Cod, Turmeric Curry, Coconut Cream, and Crispy Garlic
For the Coconut Cream:
In a saucepot, combine coconut milk, rice flour, salt, and sugar. Whisk until smooth. Place over medium heat and cook until coconut milk thickens.
For the Crispy Garlic:
Heat oil to 325°F. Add minced garlic and fry until golden brown and crispy. Drain on paper towels.
For the Turmeric Curry Paste:
In a food processor, combine coriander, lemongrass, Thai chile, turmeric, shallot, garlic, salt, and shrimp paste. Pulse to a smooth paste, adding ice cubes one at a time to help blend.
For the Grilled Cod:
Preheat grill. In a large bowl, whisk together 100 grams Turmeric Curry, oyster sauce, fish sauce, eggs, and canola oil. Add in cod, cilantro, and scallions. In a banana leaf, place 150 grams of fish mixture, roll tightly and secure each side of the banana leaf with a wooden skewer. Place banana leaf on grill and cook over medium heat 3 minutes each side.
To Assemble and Serve: With a pairing knife, gently cut open the Grilled Cod packet lengthwise. Squeeze fresh lime juice over the fish and spoon 2 tablespoons Coconut Cream on top. Garnish with Crispy Garlic and cilantro.