Dinner ideas

Whole snapper wrapped in banana leaf

whole snapper wrapped in banana leaf
1H 30M
1H 50M



1.Trim two banana leaves to make one 30cm x 50cm rectangle and two 15cm x 30cm rectangles. To make leaves pliable, using metal tongs, dip one piece at a time into large saucepan of boiling water; remove immediately. Rinse under cold water; pat dry with absorbent paper. Trim remaining banana leaf to fit grill plate.
2.Combine jam, sauce and wine in small bowl.
3.Score fish both sides through thickest part of flesh; place on large tray, brush both sides with jam mixture.
4.Combine ginger, carrot, garlic, bamboo and onion in medium bowl.
5.Place 30cm x 50cm leaf on work surface. Place one 15cm x 30cm leaf in centre of larger leaf; top with fish. Pour over any remaining jam mixture. Top fish with ginger mixture and remaining 15cm x 30cm leaf. Fold corners of banana leaf into centre to enclose fish; tie parcel at 10cm intervals with kitchen string to secure.
6.Place remaining trimmed leaf onto heated grill plate (or grill or barbecue); place fish parcel on leaf. Cook, over medium heat, about 40 minutes or until fish is cooked as desired, turning halfway through cooking time.
7.Open banana leaf parcel; serve fish sprinkled with coriander leaves, and lime wedges, if desired.

Thai chilli jam is a good condiment dolloped onto grilled meat, chicken or fish, and is also just as great when used as a curry paste or stir-fry sauce. A combination of garlic, shallots, chilli, tomato paste, fish sauce, galangal, spices and shrimp paste, it is sold under various names and can be found in the Asian food section of your supermarket. Any whole firm-fleshed fish can be used for this recipe. Foil can be used if banana leaves are unavailable. Banana leaves can be ordered from fruit and vegetable shops. When cutting banana leaves, use a sharp knife and cut close to the main stem.


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