Ambok trey (sticky rice with fish)

Instructions

1. Drain the soaked glutinous rice and steam it for 20 minutes until tender, then set aside.
2. Blend the garlic, ginger and chillies into a paste, then mix it with the lemongrass, onion, turmeric and pepper.
3. In a bowl, mix the flaked fish with the herb paste, the fish sauce, the sugar, the beaten egg and 100 ml of coconut milk.
4. Stir the cooked glutinous rice into the remaining coconut milk and mix until you have a smooth, sticky dough.
5. Blanch the banana leaves for 1 minute to soften them, then pat them dry.
6. Place a portion of the mixture in the centre of each leaf, fold into a parcel and tie with string.
7. Steam the parcels for 20 to 25 minutes, until the rice is firm and the fish is well cooked.
8. Let cool for 5 minutes, then serve in the leaves, opening the parcel at the table, with Thai basil.