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Fish that is prepared this way is
usually more flavored and succulent. Fillets are used here rather
than whole fish so that it is easier for those who do not like to
mess with fish bones. This is a great dish for outdoor barbecue.
Ingredients
- Coconut milk - 250 ml/8fl oz
- Red curry paste - 30 ml/ 2
table spoon
- Fish sauce - 45 ml/3
tablespoon
- Sugar - 30 ml/2 table spoon
- Kaffir lime leaves (torn) - 5
pieces
- Fish fillets - 4 x 180 grams/
6 oz
- Mixed vegetables (such as
carrots or leeks, shredded) - 180 grams/ 6 oz
- banana leaves (Enough to wrap
up fish fillet) - 4 pieces
- Spring onions (shredded to
garnish) - 3 stalks
- Red chili (chop finely) - 2
pieces
Method
- Mix coconut milk, curry paste,
fish sauce, sugar and lime leaves in a shallow dish.
- Marinade the fish fillets for
about 30 minutes. Preheat the oven to 200˚C/400˚F.
- Spread the mixed vegetables on
the banana leaves then place fish fillets on top of the
vegetables with a little bit of the marinade.
- Wrap the fish up by folding
all sides of the banana leaves and secure with cocktail sticks
or tooth picks. Repeat the rest of the fish and leaves.
- Bake in the hot oven for 20-25
minutes until the fish is cooked. Alternately this can also be
barbecue under grill or barbecue stove.
- Before serving, sprinkle some
spring onions and shredded chili on top of the fish.
- serves 4
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