Grilled Fish In Banana Leaf

Where there is no sanctification of life, there is no real faith in Christ. True faith works by love. It constrains a man to live unto the Lord from a deep sense of gratitude for redemption. It makes him feel that he can never do too much for Him that died for him. Being much forgiven, he loves much. He whom the blood cleanses, walks in the light. He who has real lively hope in Christ, purifies himself even as He is pure… The faith which has not a sanctifying influence on the character is no better than the faith of devils.

J.C. Ryle

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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