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Spiced Fish Baked Thai Style
Banana leaves make a perfect, natural wrapping for barbecued foods, but if they are not available you can use baking foil instead.
Ingredients
4 red snapper or mullet, about 350g/12oz each
Banana leaves
1 lime
1 garlic clove, thinly sliced
2 spring onions, thinly sliced
30ml/2 tbsp Thai red curry paste
60ml/4 tbsp coconut milk
Details
Serves: 4
Method
1. Clean the fish, removing the scales, and make several deep slashes in the side of each with a sharp knife. Place each fish on a layer of banana leaves.
2. Thinly slice half the lime and tuck the slices into the slashes in the fish, with the slivers of garlic. Scatter the sliced spring onions over the fish.
3. Grate the rind and squeeze the juice from the remaining half-lime and mix with the curry paste and coconut milk. Spoon over the fish.
4. Wrap the leaves over the fish, to enclose them completely. Tie firmly with string and cook on a medium-hot barbecue for 15-20 minutes, turning occasionally. To serve, open up the parcels by cutting along the top edge with a knife and fanning out the leaves.
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