Ingredients

1 pound of white fish (cod), cut into small bite sized chunks
5 tablespoons of finely chopped cabbage or spinach
6 tablespoons of red curry paste
6 tablespoons toasted peanuts finely chopped (or crushed in a mortar and pestle)
5-6 kaffir lime leaves, shredded
2 eggs
6 tablespoons of coconut milk
2 tablespoons of fish sauce
2 tablespoons of corn starch
2 tablespoons Thai chili peppers julienned

Method

In Thailand this is steamed in little cups made from banana leaves,pinned together with tooth picks, but you could just as well use ramekin bowls.

Mix all the ingredients but the peanuts,julienned chilies,cabbage and fish in a food processor.

Line the bowls with the cabbage,then put the fish in the bowls.Stir the peanuts and chilies into the sauce mixture and pour over the fish.Leave a little expansion space at the top of the dish.

Place the filled bowls in a steamer,and steam for 15 to 20 minutes (until the fish is cooked and the sauce has set into a custard like consistency).