Fish and Shellfish Recipes - Red Snapper in Banana Leaves Recipe

Ingredients

• 4 small red snapper, gutted and cleaned

• 4 large squares of banana leaf

• 50ml/2fl oz/1/4 cup coconut cream

• 90ml/6 tbsp chopped coriander (cilantro)

• 90ml/6 tbsp chopped mint

• juice of 3 limes

• 3 spring onions (scallions), finely sliced

• 4 kaffir lime leaves, finely shredded

• 2 fresh red chilies, seeded and finely sliced

• 4 lemon grass stalks, split lengthways

• salt and ground black pepper

• steamed rice and steamed Asian greens, to serve

Serves 4

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Method:

1. Using a small sharp knife, score the fish diagonally on each side. Half fill a wok with water and bring to the boil.

2. Dip each square of banana leaf into the boiling water in the wok for 15-20 seconds so they become pliable. Lift out carefully. rinse under cold water and dry with kitchen paper.

3. Place the coconut cream, chopped herbs, lime juice, spring onions, lime leaves and chilies in a bowl and stir. Season well.

4. Lay the banana leaves flat and place a fish and a split lemon grass stalk in the centre of each of them.

5. Spread the herb mixture over each fish and fold over each banana leaf to form a neat parcel. Secure each parcel tightly with a bamboo skewer.

6. Place the parcels in a single layer in one or two tiers of a large bamboo steamer and place over a wok of simmering water. Cover tightly and steam for 15-20 minutes, or until the fish is cooked through.

7. Remove the fish from the steamer and serve in their banana-leaf wrappings, with steamed rice and greens.

Note: Whole snappers infused with coconut cream, herbs and chili make an impressive main course.