| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains, Meats |
Asian |
Fish, Oriental, Seafood |
4 |
Servings |
INGREDIENTS
| 3 |
|
Garlic cloves |
| 1 |
t |
Black peppercorns |
| 2 |
T |
Chopped fresh coriander root |
| 1 |
|
Fresh ginger, quarter-sized |
|
|
crushed – |
| 1 1/2 |
T |
Soy sauce |
| 2 |
lb |
Whole Snapper |
|
|
=OR=- Striped Bass -=OR=- |
| 4 |
|
Whole Trout |
| 1 |
|
Banana leaf |
|
|
or more if needed |
|
|
Vegetable oil |
|
|
for oiling leaf |
| 3 |
|
Green serrano chiles |
|
|
seeded and finely 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 |
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 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 ~-- From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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