Grouper Steamed in Banana Leaves with Shrimp and Scallop Tom Ka Soup

Served with Banana Mini Spring Rolls

1 1/2 Lbs Fresh Grouper (Cut into three servings)

4 oz Coconut Milk
4 Kaffir Lime Leaves
1 tsp Chopped Ginger
1/2 cup Chopped Cilantro Leaves
2" piece of Lemongrass
3 Banana Leaves cut into 12" squares

Soak the Banana Leaves in water for a couple of minute to soften and to keep the leaves from cracking.  Place Coconut Milk, Kaffir Lime Leaves, Ginger, Cilantro, and Lemongrass in blender and blend for a minute or so until nearly smooth.  Lay out Banana Leaves and place some of the mixture from the blender in the middle of the leaves.  Place Grouper skin side down on on the sauce in the middel of the leaves and drizzle the fish with the remaining sauce.  Fold the leaves envelope style araound the Grouper and tie with twine.  Place in steamer and steam for 8 minutes.

Tom Ka Soup
1/2 lbs peeled Shrimp
1/2 lbs Bay Scallops
1 small head of Baby Bok Choy
10 oz Coconut Milk
6 Kaffir Lime Leaves
4 " piece of Lemongrass
1 tbsp chopped Galanga or Ginger
4 cups Chicken Broth
3 dried Red Chilis
1/2 tsp Salt
Place all ingredients except Seafood, Bok Choy and Chilis in blender and puree well.  Add to large heavy bottomed sauce pan and heat over medium heat.  Simmer of 5 minutes.  Strain and return liquid to pan.  Add finely sliced Bok Choy and simer for 5 minutes.  Add Seafood and cook until shrimp turns pink (about two minutes).  Promptly ladle into soup bowls so as to not over cook the Seafood.