INGREDIENTS

INSTRUCTIONS

Date: Mon, 26 Feb 1996 07:57:15 -0500  From: The Meades
<kmeade@ids2.idsonline.com> (by way of This is about  as simple a
treatment for fish as you could wish. Traditionally the  fish is
wrapped in banana leaves, and then the bundle is placed in  the embers
of a charcoal brazier and allowed to cook slowly. (For  example if you
have prepared some other dishes, then without adding  extra charcoal,
you place the bundle on the embers, cover with ash,  and simply leave
until experience tells you its cooked.) More  practically, you can wrap
it in aluminum foil and barbecue or braze  it -- it won't quite have
the flavour it acquires from the charcoal  smoke and the wrapping
leaves though.  Any sort of fish could be used, but I personally like
it done with sea  bass; mackerel and whiting are also good.  While your
grill is getting warm, prepare the stuffing for your fish:  In a food
processor, mix to a coarse paste.  Rub this into the fish  and pack any
that is left inside the fish; then wrap it securely, and  grill/broil
for about 5-6 minutes per side.  While it is cooking, prepare the
dipping sauce: This is mixed and  served by giving each diner a small
bowl of sauce.  The fish is served with a simple green salad. Colonel
Ian F.  Khuntilanont-Philpott Systems Engineering, Vongchavalitkul
University,  Korat 30000, Thailand  CHILE-HEADS DIGEST V2 #252  From
the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 168
Calories From Fat: 32
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 913.8mg
Potassium: 461.8mg
Carbohydrates: 38g
Fiber: 12.7g
Sugar: 12.5g
Protein: 4.9g