Hol Molk Steam Fish Recipe

I love this dish but sometimes i forget to make them, i just want to share this recipies before i forget...LOL
Prep:20m Cook:1m Servings:4

Ingredients
2 cans of coconut milk, top layer only (if could better fresh)
300 g of fish, cut into small cubes
2 tablespoons red curry paste
3 tablespoons salt
8 leaves of lime leaves cut into thinly slice
1 cup cabbage, shredded
20 basil leaves
2 tablespoon of rice flour
to steam, baking cup can be use or make a cup out of banana leaves for a better teast..
2 hole chillie for garnish thinly slice

Directions
Put coconut cream & rice flour into a small pot and bring to a boil. Set aside (don't allow this to get cold though). This coconut cream is for topping.
In a large bowl, curry paste, fish, coconut milk ( leave some for topping), salt and thinly slice of lime leaves (leave some for garnish) and mix until thicken.
Put the cabbage and then the basil leaves (5 per serving) into the bottom of each little bowl.
Divide the fish and vegs mixture evenly between the 4 bowls (they will be quite full, but don't worry, as the cabbage & fish cooks this will shrink down), top with the lime leave and steam for 15 minutes (or until chicken is cooked).
Top with the thickened coconut cream recipe and steam for a further minute. Garnish with finely sliced red chili if desired.