For some reason (Foodies will probably concur) I think this kind of thing is fun. Breaks up the old cooking ruts. Get a bunch of leaves, wrap up some fish with seasoning, and steam. Those Asian bamboo steamers are great and come with several levels, so you can do lots or just other stuff at the same time.
Cut the banana leaf into two sections, about 10x12" or so each, set the fish on top (I used Ono, also known as Wahoo) then brushed the fillets with macadamia oil (olive would be fine), and patted on the seasoning. Both sides.
Laid a pandan leaf, folded in half on top, then rolled it up and tied with another pandan leaf. Or you could use cooking twine. Hopefully, by this time your rice has almost finished cooking.
I had some tabbouleh left from the day before and got that out.
Now you get water boiling in the bottom of your wok, set the steamer on top with the lid on and let it steam about 5 minutes.
Easy. However, if you don't have banana leaves, just use parchment paper, and if no pandan leaves, other herbs will do nicely. Maybe crumble toasted bay leaves or fresh dill is good. Use your culinary imagination.
My inspiration (no particular recipe) was a new book, The Food of Thailand, with its beautiful photography and intriguing recipes, which I picked up yesterday at our local book store. We only have two now. I could go on a rant right about here on the proliferation of more and more drug stores, and the closing down of book stores, but won't. Instead I'll be grateful for that little independent shop, where you can bring in books you no longer want, find you're not reading or using, and they take them and credit your account. Mine had built up and I was able to pick up two books, while waiting between appointments. Mastering the Art of French Cooking by Julia Child, which I've been wanting for the longest time - in stunning, new condition and the Thai cookbook as well, also in great shape.
A very simple, tasty and healthy meal, I served tabbouleh, with lots of fresh mint and parsley, on the side, or a nice pasta salad would also be excellent. Blow your socks off flavors! I'll share this with the folks over at Beth Fish Reads for her Weekend Cooking event. Do stop over there and visit.