Fish in Banana Leaves

The QUIK-FIRE Recipe - Fish in Banana Leaves

Pestle & Mortar		Fish Wrapped in Banana Leaves with Ginger, Chile and Coconut Milk	Prepare BBQ preheat to 230 deg C. Leaving aside the fish, pound the rest of the ingredients in a pestle and mortar 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 toothpick, or tie with bamboo strip Thai style, to secure it. It won't be a perfect seal but this allows it to breath and steam, letting the flavours infuse, so gutsy and tasty. Put the parcels on a tray and bake for 15 minutes, then remove from the BBQ oven, and allow to rest for 5 minutes. Serve the individual parcels on plates at the table and let the guests dissect them. When opened, the fragrant steam wafts up and smells fantastic. Serve with plain boiled rice to mop up the juices, that's all it has to be. End of story, done, lovely. NOTE The best way to make the Banana leaves more pliable. Leave them in the sun.

4 Large	Banana Leaves
A Little	Olive Oil
2	Red Chili (seeded and finely chopped)
2 Sticks	Lemon Grass (outer leaves removed, centers finely chopped)
1 Clove	Garlic (finely chopped)
2	Limes (juiced and zested)
1 (400 ml.) Can	Coconut Milk
2 Tablespoons	Sesame Seed Oil
A Drizzle	Fish Sauce
1 Tablespoons	Soy Sauce
2 Tablespoons (heaped)	Ginger (finely sliced)
4 (170-225 gram)	Fish (white fleshed fish, or catfish)