Ingredients

2 large garlic cloves, peeled

• 2-3 green chillies

• 2 lemongrass stalks, outer layers discarded

• 1 thumb-sized piece of ginger, peeled

• 1 tbsp soy sauce

• 1 tbsp fish sauce

1 tbsp EVOO

• 1 tsp sugar

• zest and juice of

1 lime

• small bunch of coriander

• 4 fillets sea bass, red snapper or similar

• 4 banana leaves

• condiments for topping; slices of lime, green onion, pineapple and sprigs of cilantro

• rice, lime wedges and finely chopped red chilli, to serve

Preparation

  1. In a blender, blend up all ingredients except the fish, banana leaves and sliced condiments. Let marinade sit for 1 hour. Cut a few gashes in the fish skin and rub the spice paste into the fillets. Marinate for another hour.
  2. Preheat grill on medium
  3. Set banana leaves in water to soak for a couple of minutes in a large pan and cut each leaf in half. Criss cross half leaf, lay a fish fillet on top, lay condiments on top then wrap up into a parcel, securing with toothpicks if needed. Place the parcels on the grill and cook 10-12 minutes per side
  4. Serve with rice, lime wedges and chopped chillis.