"Yin and yang could be understood in this dish; delicate yet powerful, creamy texture but substantial in the mouth. The aroma was so sea breeze fresh, the flavor was briny blended with curry but the tongue couldn’t find the fish. It was like a riddle, an amuse bouche Amy would serve sometime as a guessing game."
This simple to assemble recipe has an egg and milk custard flavored with a spice paste layered over thin slices of fish and is baked or steamed. A banana leaf could be its vessel as easily as porcelain. It could also be baked in a big casserole dish and cut in squares for a large crowd.