Grilled Fish In Banana Leaf

Grilled Fish In Banana Leaf

Yield: 4 Servings

3 garlic cloves

1 t  black peppercorns

2 T  fresh coriander root,Chopped

1 sl fresh ginger,quarter-sized

- crush,ed -

1 1/2 T  soy sauce

2 lb whole snapper =or=- striped

-bass -=,or=-

4 whole trout

1 lg banana leaf (or more if

-needed)

1 vegetable oil (for oiling

-leaf)

CHILE LIME SAUCE ===============

3 sm green serrano chiles seeded

- and fi,nely chopped

3 garlic cloves

2 T  fresh coriander leaves

1 t  sugar

1/4 t  salt

1/2 c  fresh lime juice

1/3 c  chicken stock

This recipe illustrates the popular use of banana leaves as a food

wrapper in Asia. Aluminum foil works well as a substitute.

IN A MINI-FOOD PROCESSOR, add the garlic, peppercorns, coriander root

and ginger; process into a fine mince. Transfer into a mortar and

pound into a smooth paste; add soy sauce and blend thoroughly. Clean

fish and pat dry with paper towel. Rub garlic mixture over entire

fish; set aside for 30 minutes. Choose a banana leaf about 6 inches

longer and 3 times wider than the fish. Rinse leaf with cold water to

clean. Plunge leaf into a pot of boiling water for a few seconds to

soften. Wipe dry. Using a knife or scissors, remove the thick spine

in the leaf. Place the leaf with its glossy side down on a work

surface. (Use more leaves if needed.) Brush oil on the leaf where the

fish will lie. Set the fish with the marinade on the oiled surface.

Fold over the wide sides overlapping at the top and secure with

toothpicks. Turn over package, fold over ends to enclose sides, and

secure ends with toothpicks to make a neat parcel. Set packet about 3

inches above medium-high heat coals and grill each side for 8 to 10

minutes. NOTE: If using trout, marinate the 4 fish together. Wrap

each 1 individually and reduce the grilling time to about 3 minutes

on each side. Serves 4 as part of an Asian multicourse menu. Transfer

to a serving plate. Open leaf and serve with accompanying sauce.

CHILE LIME SAUCE: In a mortar or a mini-food processor, add the

chiles, garlic, coriander leaves, sugar and salt; pound (or chop)

into a smooth paste. Put chile mixture into a saucepan with lime

juice and stock; bring --