a fewbanana leavesseared to ensure banana leaves don’t tear upon wrapping
some oil
Instructions
Blend the desiccated coconut, onions, bird’s eye chillies, onions, chili paste, garlic, turmeric root, lemongrass, eggs, tamarind water and coconut milk until a smooth paste is formed.
Pour the blended paste into a small bowl. Using a spoon, stuff the fish with the spice paste. If there’s excess, spread it evenly around the fish. This will give more flavour to the fish and enhance the smokiness of the flesh.
Using a brush, coat the banana leaves with some oil and place the stuffed fish in the middle. Sprinkle the kaffir lime leaves.
Wrap the fish, burrito-like.
Grill the fish on a wide pan and medium high flame for 10-15 minutes, or until the fish is fully cooked.
Serve this dish with a bowl of hot rice and sambal.