Dinner ideas

Snapper wrapped in banana leaves

snapper wrapped in banana leaves



1.Combine paste, tamarind and the water in large bowl; add fish, turn to coat in mixture. Stir in ginger, onion, chilli, carrot and snow peas. Cover; refrigerate 3 hours or overnight.
2.Trim one leaf into four 25cm squares. Place squares, dull-side down, on heated grill plate about 1 minute or until pliable. Trim remaining leaf to fit grill plate.
3.Place one fish on each banana leaf square; top with vegetable mixture, sprinkle with coriander. Fold two opposing corners of banana leaf over filling then fold remaining corners to enclose filling. Secure parcels with kitchen string.
4.Place trimmed banana leaf on heated grill plate (or grill or barbecue); place parcels on leaf. Cook, covered with foil (or an inverted flameproof baking dish), about 20 minutes or until fish is cooked as desired.

Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine how hot it makes the final dish and to suit your spice level tolerance. In Indonesia, particularly on Java, food is often wrapped in banana leaves before steaming or grilling ­a process called “pepesan”, which gives a special flavour to the food. The leaves are either par-boiled or made pliable over high heat before use. Fresh banana leaves are available from greengrocers, Asian grocery stores and some major supermarkets. If unavailable, use foil.


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