Ingredients: |
Ingredients: Fish
1 large fresh banana leaf (see Notes)
800g whole snapper (or red emperor), cleaned
1 tablespoon Thai red curry paste or laksa paste
2 tablespoons coconut cream (use the thick cream from the top of a can of coconut milk)
2 tablespoons finely shredded ginger
8 kaffir lime leaves, thinly shredded (see Notes)
2 tablespoons coriander sprigs
1 long red chilli, sliced on an angle
2 cups steamed white rice, to serve
Dressing
3 slices fresh lime or lemon
2 tablespoons fish sauce
1/4 cup (60ml) lime juice
2 tablespoons sweet chilli sauce
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Directions: |
Directions:Step 1
Preheat the oven to 180C. Wash banana leaf and cut off enough to enclose the fish, reserving some to serve.
Step 2
Place a square of foil that’s slightly larger than the fish on the banana leaf, then top with the fish. Cut 2 slashes in the thickest part of the flesh. Smear fish with curry paste, then spoon over the coconut cream. Scatter with ginger and lime leaves, then enclose the fish in the leaf, with the head and tail at each end of the ‘tube’, and secure with kitchen string.
Step 3
Place the parcel in a roasting pan and bake for 40 minutes or cooked through (to check, open the leaf and insert a knife along the backbone. If the flesh comes easily away from the bone, it’s ready.)
Step 4
Meanwhile, for the dressing, cut the lime into tiny wedges and mix with the fish sauce, lime juice and sweet chilli sauce.
Step 5
Open the banana leaf and place on a platter lined with fresh banana leaf, if desired. Spoon over dressing, scatter with coriander and chilli, and serve with rice.
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This recipe for Asian style fish baked in banana leaf is from