In a food processor, add cod, 300ml coconut milk, fish sauce, palm sugar, curry paste, egg, majority of kaffir lime leaves and blitz until a custard consistency
Pour the custard into a mixing bowl. Set aside 6 pieces of salmon and add the rest to the mixing bowl and stir well
Divide the mixture equally to the banana bowls or ramekins. Lay a salmon piece on top of each bowl and place gently in the steamer. Steam for about 15 minutes
In the meantime, heat the remaining coconut milk in a saucepan on medium heat. Mix a small amount of hot water with cornflour before adding it to the coconut milk, stirring constantly until it boils. Take off heat and set aside.
When the custard is done, it will be puffed up and will not jiggle much when shaken. Spoon a little of the coconut cream on top of each bowl before serving, then garnish with remaining kaffir lime leaves and chillies. Serve with jasmine rice.