Recipe Box Steamed Lack Fish on a Bed of Wild Leaves   Ingredients 1. 04 lake fish 2. 100 g grated coconut 3. 100 g yoghurt 4. 50 g cashew nuts 5. 1 sprig of curry leaves 6. 5 – 7 green chili 7. 3” lemon grass 8. 1” ginger 9. 1 sprig of coriander leaves 10. 3 cloves of garlic 11. 6 tbsp lime juice 12. 1 tsp salt 13. ½ tsp ground black pepper The ingredients for the sauce: 50 ml bee’s honey 30 ml white wine vinegar 3 tbsp lime juice 2 tbsp fish sauce 5 – 7 red and green chili, finely chopped ½ tsp sesame oil   The wild leaves: 6 Stripes of banana leaves 5 wild cinnamon leaves 5 mango leaves 5 betal leaves 5 lime leaves     1. Clean the fish by scraping off the scales. Then cut off the head and tail 2. Make several slashes across the flesh to the bone. Repeat on other side 3. Blend all the marinating ingredients into a paste and rub the marinade into the fish well, cover with cling film and refrigerate for couple of hours 4. Arrange half the wild leaves on a steamer. Place the fish and cover the fish with the balance leaves. Steam until the flesh becomes flaky 5. Mix sauce ingredients in a ceramic bowl and serve with the fish. Serve immediately