- Large banana leaves 4
- A little olive oil
- Fresh red chillies 2
- Lemongrass, outer leaves removed, centres finely chopped 2 sticks
- Garlic, finely chopped 1 clove
- Handfuls fresh cilantro, roughly chopped
- Lime juice and zest 2 lemons
- Can coconut milk 1 (400 ml)
- Sesame seed oil 2 tbsp.
- Fish sauce to drizzle.
- Soy sauce 1 tbsp.
- Fresh ginger sliced 2 tbsp.
- beckti 4 pieces
- Rosemary sprigs or bay leaf sticks, to secure 4
- Preheat the oven to 450 degrees F (230 degrees C).
- To make the banana leaves more pliable, hold for a few seconds over flame.
- Leave the fish and herb sticks aside.
- Pound the rest of the ingredients in a grinder to make a thick paste and spoon a little onto each banana leaf.
- Place the fish on top and then spoon the rest of the paste on the top. Bringing the sides in and spiking it with a rosemary sprig or bay leaf stick to secure it.
- It is not a perfect seal but this allows it to breath and steam, letting the flavours infuses.
- Put the parcels on a tray and bake for 15 minutes, then remove from the oven, and allow resting for 5 minutes.
- Serve the individual parcels on plates. When opened, the fragrant steam wafts up and smells fantastic!
A Bed For A Fish
To ensure that fish doesn't stick to the pan while grilling, lay it on a bed of sliced lemons. The added flavor is a bonus!