Instructions

1. Prepare the fish filling by pounding the snakehead fish until tender. Put the fish in a mortar and pound until it’s tender, then add watercress roots and pound until they combine. Set aside. Combine watercress roots, garlic, and white pepper, then finely chop and set aside.
2. Set the heat to medium and add coconut milk. Stir until the oil separates. Add the pounded ingredients and stir until fragrant. Add finely chopped shallots and stir well. So add the pounded snakehead fish meat. Stir until fragrant. Season with fish sauce and coconut sugar. Stir until dry. Remove from heat and set aside.
3. Mix glutinous rice flour, tapioca starch, and tapioca flour to form a dough for shaping. Put the mixture in a brass pot and stir, then add water and vegetable oil little by little, kneading the dough slowly. Set the medium heat. Stir until the dough becomes a uniform lump that doesn’t stick to the pan. Scoop the dough up and put it on a clean surface. Then knead the dough until it’s soft and smooth. Prevent the dough from drying out by covering the dough container with a damp cloth.
4. Divide the dough into 8-10 gram portions and wrap them in vegetables to form round shapes. Then roll out the dough into a round disc using a rolling pin (or use your thumb to press the dough thin). Spoon 1 teaspoon of filling and fold it in half to cover. Pinch the edges of the dough together. Make the edges of the dough wrinkled or trim them neatly to stick together beautifully. Cover with a damp cloth to prevent the dough from drying out. (When wrapping, if the dough sticks to your hands, use a little rice flour.)
5. Put water in a large pot and set to medium heat. Tear banana leaves into pieces. Brush fried garlic oil on the banana leaves. Cut the torn pieces into boxes. Steam the crepes for about 6 minutes or until the crepes are translucent. Then sprinkle fried garlic oil over them.
6. Place the steamed crepes on a plate and garnish with lettuce, fresh bird’s eye chilies, watercress. Sprinkle with fried garlic.