1 large fresh banana leaf (see Notes)
800g whole snapper (or red emperor), cleaned
1 tablespoon Thai red curry paste or laksa paste
2 tablespoons coconut cream (use the thick cream from the top of a can of coconut milk)
2 tablespoons finely shredded ginger
8 kaffir lime leaves, thinly shredded (see Notes)
2 tablespoons coriander sprigs
1 long red chilli, sliced on an angle
2 cups steamed white rice, to serve

3 slices fresh lime or lemon
2 tablespoons fish sauce
1/4 cup (60ml) lime juice
2 tablespoons sweet chilli sauce


1. Preheat the oven to 180%C 
2. Wash banana leaf and cut off enough to enclose fish, reserving some to serve
3. Place a square of foil that’s slightly larger than fish on banana leaf, top with fish
4. Cut 2 slashes in the thickest part of the flesh 

5. Smear fish with curry paste spoon over the coconut cream and Scatter with ginger and lime leaves 
6. Enclose fish in leaf with head and tail at each end of the ‘tube’ secure with kitchen string. Place parcel in a roasting pan bake 40 minutes or until cooked through 
7. To check, open leaf and insert a knife along the backbone. If the flesh comes easily away from the bone, it’s ready

For dressing
1. Cut lime into tiny wedges and mix with the fish sauce, lime juice and sweet chilli sauce
2. Open banana leaf place on a platter lined with fresh banana leaf, if desired and spoon over dressing, scatter with coriander and chilli serve with rice

Banana and kaffir lime leaves are available from Asian food shops
This Asian-style recipe is a wonderful way to cook fish.  If you can't find banana leaves, use a large piece of baking paper instead



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