1 Small Sized Walleye (Gutted)
2 Medium Sized Banana Leaves
¼ Cup Lemongrass (Minced)
¼ Cup Ginger (Thinly Sliced)
5 Grape Tomatoes (Halved)
½ Cup Cilantro (Chopped)
¼ Cup Green Onions (Chopped)
5 Thai Chili Peppers (Chopped)
Salt
Clean and rinse the fish.
Dry the fish and place on a tray. Season the inside and out with salt.
Prepare your herbs and set aside.
Wash your banana leaves carefully and gently dry. Make sure there aren't any tears.
Lay two banana leaves on top of eachother. Make sure one sheet is horizontal and the second vertical. You want the grains to criss cross.
Transfer the walleye on to the banana leaves. Stuff the herbs inside the fish and on top. Sprinkle with a little bit of salt over the top of the fish.
Wrap the fish in the banana leaves. Pull the horizontal sides in towards the middle and fold in the ends. Close the top and fasten the ends with toothpicks. Make sure that the packet is fully sealed before placing the packet into a steamer basket.
In a pot, boil three inches of water. Carefully place the steamer basket on top of the pot. Make sure that the bottom of the steamer does not touch the water. Steam for 40 minutes.
Carefully remove the packet from the steamer and place on a serving platter. Gently open the banana leaf fish packet and serve with sticky rice.
