Entree: Malaysia – Sabah – Linopot (Banana-leaf steamed rice and fish parcel flavored with Sabah aromatics)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 2 cups (400 g) jasmine rice, rinsed and drained
- 1 cup (240 ml) coconut milk
- 1 1/4 cups (300 ml) water
- 4 small mackerel, approx. 6 oz (170 g) each, cleaned and gutted
- 2 tbsp (30 ml) vegetable oil
- 4 shallots, thinly sliced (about 2 oz / 60 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 tbsp (6 g) fresh turmeric, grated or 1 tsp (2 g) ground turmeric
- 2 stalks lemongrass, white parts bruised and thinly sliced
- 2 inches (10 g) galangal or ginger, thinly sliced
- 2 tbsp (30 ml) fish sauce or to taste
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) palm sugar or brown sugar
- 4 banana leaves, softened for wrapping
- 4 sprigs fresh daun kesum or cilantro for garnish (if available)
- Lime wedges for serving

Instructions

1. Rinse the jasmine rice until water runs clear, then drain. Combine rice, coconut milk, and water in a bowl and let soak 20–30 minutes while you prepare aromatics.
2. In a skillet over medium heat, warm the vegetable oil and sauté shallots, garlic, grated turmeric, sliced lemongrass, and galangal until fragrant and translucent, about 3–4 minutes. Stir in fish sauce, palm sugar, salt, and pepper; adjust seasoning and remove from heat.
3. Fold the sautéed aromatics into the soaked rice so flavors are evenly distributed.
4. Pat each cleaned mackerel dry and season lightly inside and out with a pinch of salt and pepper. Optionally stuff each fish cavity with a little of the sautéed aromatics.
5. Lay out a softened banana leaf (briefly pass over an open flame or steam to make pliable). Spoon 1/4 of the rice mixture onto the center of the leaf, place a whole mackerel on top, then cover the fish with another 1/4 of the rice. Fold the banana leaf into a tight parcel and secure with kitchen twine or toothpicks. Repeat for remaining parcels.
6. Arrange parcels in a steamer basket and steam over boiling water for 40–50 minutes, until rice is tender and fish is cooked through.
7. Remove parcels and let rest 3–5 minutes before unwrapping. Garnish with daun kesum or cilantro and serve with lime wedges.