Ingredients
Method
1.Preheat oven to 220°C (200°C fan-forced).
2.Trim each banana leaf into four 30cm (12-inch) squares. Using metal tongs, dip one square at a time into large saucepan of boiling water; remove immediately. Rinse under cold running water; pat dry with absorbent paper. Banana leaf squares should be soft and pliable.
3.Halve lemongrass sticks lengthways. Combine chilli, garlic, rind, juice, ginger, coriander and coconut milk in small bowl.
4.Centre each fish fillet on banana leaf square. Top with lemongrass; drizzle with chilli mixture. Fold square over fish to enclose; secure each parcel with kitchen string.
5.Rinse rice under cold water until water runs clear; drain. Combine rice and the water in large saucepan; bring to the boil. Reduce heat; cook, covered, over low heat, 10 minutes. Remove from heat; stand, covered, 10 minutes. Fluff rice with fork. Stir in onion.
6.Meanwhile, place parcels, in single layer, in large baking dish. Roast about 10 minutes or until fish is cooked as desired. Serve fish parcels with rice.
Let your guests unwrap their own fish “package” at the table so that the spicy aroma wafts up from the plates and enlivens their appetites. Foil can be used if banana leaves are unavailable. Many supermarkets and greengrocers sell bundles of trimmed banana-leaf squares; they can also be used as placemats for an Asian meal.
Note
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