3 garlic cloves
1 teaspoon black peppercorns
2 tablespoon chopped fresh coriander root
1 slice fresh ginger -- quarter-sized
- crushed -
1-1/2 tablespoon soy sauce
2 pounds whole snapper
- =or=- striped bass -=or=-
4 whole trout
1 large banana leaf
- -- (or more if needed)
vegetable oil
- -- (for oiling leaf)
-----chile lime sauce-----
3 small green serrano chiles
- seeded and finely chopped
3 garlic cloves
2 tablespoon fresh coriander leaves
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup fresh lime juice
1/3 cup chicken stock
Instructions:
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 multi-course 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 ~--
