Barbecue Recipes

SPICED FISH BAKED THAI STYLE

Banana leaves make a perfect, natural wrapping for grilled foods, but if they are not available you can use aluminum foil instead.

INGREDIENTS
4 red snapper or mullet, about
12 ounces each banana leaves
1 lime
1 garlic clove, thinly sliced
2 scallions, thinly sliced
2 tablespoons Thai red curry paste
4 tablespoons coconut milk

SERVES 4

1. Clean the fish, removing the scales, and make several deep slashes in the side of each one with a sharp knife. Place each fish on a layer of banana leaves.

2. Thinly slice half the lime and tuck the slices into the slashes in the fish, with the slivers of garlic. Sprinkle the sliced scallions over the fish.

3. Grate the rind and squeeze the juice from the remaining lime half and mix with the curry paste and coconut milk. Spoon over the fish.

4. Wrap the leaves over the fish, enclosing them completely. Tie firmly with string and cook on a medium-hot grill for 15—20 minutes, turning occasionally. To serve, open up the parcels by cutting along the top edge with a knife and fanning out the leaves.