Preparation

1. Thinly Chop kaffir lime leaves

2. Roughly chop up cod fillet and slice salmon fillet into bite-size pieces.

Cooking

1. Heat up the steamer

2. Place a layer of shredded cabbage at the bottom of the 6 ramekin then layer with sweet Thai Basil leaves

3. In a food processor, add cod, curry paste, fish sauce, palm sugar, 300 ml coconut milk, egg, majority of kaffir lime leaves and blitz until a custard consistency

4. Pour it into a mixing bowl. Set aside 6 pieces of salmon and add the rest to the mixing bowl and stir well.

5. Divide the mixture equally to the ramekins. Lay a salmon piece on top of each bowl and place in the steamer. Steam it for 15 minutes.

6. In the meantime, heat up 100ml coconut milk in a saucepan on medium heat. Mix a small amount of hot water with cornflour before adding it to the coconut milk, stirring constantly until it boils. Take off heat and set aside.

7. When the custard is done, drizzle a little of the coconut cream on top of each bowl before serving, then garnish with remaining kaffir lime leaves and chillies. Serve with Jasmine Rice.