Thai Fish Puff (ปั้นขลิบ)

1.For the Dough: Mix all the flours with jasmine water, knead until all the starch dissolved. Heat the dough over low heat, keep stirring until coagulated, and transfer out into a mixing bowl. Leave to cool slightly, dust with extra tapioca starch and knead until tender, rest for 10 minutes.

2.For the Filling: Pound coriander root, garlic, peppercorn, and onion together. Add galangal and pound into a paste. Add fish meat and pound to combine.

3.Pound coriander root, garlic, and pepper into a paste. Heat coconut milk, add coriander mixture and fish meat. Stir until fragrant then season with fish sauce and palm sugar. Keep stirring the mixture until thickened and dry, about 15-20 minutes.

4.Divide the dough into 8 grams balls, press it flat, dollop about 1 teaspoon of filling into the dough. Fold the dough in half and pleat the edges. (Start from right or left, whichever side you prefer. Press the edges of the dough with your fingers and flatten them, then fold. Repeat until the edges of the dough resembles rope threads.

5.Place fish puff on an oiled banana leaves in a steam basket. Bring water up to the boil and steam for 3 minutes. Remove from the heat and brush with garlic oil. Served with coriander and bird’s eye chili.