Cambodian Snack: Keto-Friendly Fish Amok Turnovers in Banana Leaves

Ingredients

• 1 lb firm white fish fillets, diced
• 4 banana leaves, fresh or dried (for fresh, clean and dry before use)
• 2 cups coconut flour
• 2 cups coconut milk
• 1/4 cup finely chopped kaffir lime leaves
• 1/4 cup finely chopped lemongrass stalks
• 1/4 cup finely chopped galangal root
• 1/4 cup finely chopped shallots
• 1/4 cup finely chopped cilantro, for garnish
• Salt and pepper, to taste
• 2 tbsp avocado oil

Instructions

1. 1

   In a large bowl, combine the diced fish with kaffir lime leaves, lemongrass stalks, galangal root, and shallots. Season with salt and pepper, then set aside to marinate for 30 minutes.

2. 2

   In another bowl, mix together coconut flour and coconut milk to form a dough. Allow the dough to rest for 15 minutes.

3. 3

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

4. 4

   Place a banana leaf on each piece of parchment paper, and then scoop a portion of the fish mixture onto one side of the leaf.

5. 5

   Divide the dough into equal portions and place one on top of the fish mixture. Fold the banana leaf in half to enclose the filling and wrap the edges tightly to seal.

6. 6

   Place each wrapped packet on the baking sheet, seam side down, and bake for 20-25 minutes or until golden brown.

7. 7

   Remove from oven, let cool slightly, then carefully unwrap the banana leaves. Garnish with cilantro and serve immediately.