Posted by AROSHA PANDITARATNE on March 16, 1999 at 08:43:47
2 RED CHILLI PEPPERS, SEEDED 3 GARLIC CLOVES 5 DRY SHALLOTS 1 2inch PIECE OF GINGER 1 2inch PIECE OF FRESH TUMERIC 1tsp CORIANDER SEEDS 2 TOMATOES, PEELED & CHOPPED 1/2cup CHICKEN STOCK 3tbsp PEANUT OIL 1 1/3lbs RED SNAPPER FILLET, CUT IN TO 8 PIECES 4 BANANA LEAVES* , CUT IN 9inch SQUARES
METHOD:- PLACE CHILLI PEPPERS,GARLIC CLOVES,SHALLOTS, GINGER, TUMERIC,CORIANDER,TOMATOES,CHICKEN STOCK, AND OIL IN BLENDER AND PUREE.
PLACE RED SNAPPER PIECES IN A BAKING DISH AND POUR IN SPICY PUREE, LET MARINATE 2 HOURS IN THE REFRIGERATOR.
TO SOFTEN BANANA LEAVES, PLUNGE IN TO BOILING WATER WATER FOR 2 MINS. PLACE 2 PIECES OF RED SNAPPER ,ONE ON TOP OF THE OTHER,ON EACH BANANA LEAF. FOLD LEAF OVER TO FORM A PACKAGE.TIE WITH STRING AND GRILL ON PREHEATED BARBECUE 5 TO 6 MINSON EACH SIDE.
SERVES 4. * BANANA LEAVES CAN BE FOUND IN CERTAIN STORES. THEY SHOULD BE KEPT IN FREEZER TILL READY TO USE.