Indonesian Snapper Wrapped in Banana Leaves



Indonesian Snapper Wrapped in Banana Leaves

Recipe only

In Indonesia, particularly on Java, food is often wrapped in banana leaves before steaming or grilling, a process called 'pepesan', which gives a special flavor to the food. The leaves are either par-boiled or made pliable over high heat before use. Fresh banana leaves are available from Asian markets.

INGREDIENTS

1/4 cup red curry paste
1 tablespoon tamarind concentrate
1 tablespoon water
4 (1 kg) snapper fillets
5 cm piece of peeled ginger cut into matchsticks
2 spring onions finely sliced
2 fresh small red chilies, finely sliced
2 large carrots, sliced into matchsticks
100 g snow peas, trimmed, sliced thinly
2 large banana leaves
1/2 cup of fresh coriander leaves

METHOD

1. For the red curry paste;

20 dried long red chilies
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon hot paprika
2 cm piece fresh ginger, chopped finely
3 garlic cloves, chopped
1 medium red onion, chopped
2 lemongrass stalks (white part only), thinly sliced
2 tablespoons fresh coriander root and stem mixture
2 teaspoons shrimp paste
1 tablespoon peanut oil

METHOD (Red curry paste)

1. Place chilies in hot water for 20 minutes to soften, and then drain and dry.

2. Dry-fry the ground coriander, cumin, and paprika in a pan, stirring until fragrant (DO NOT BURN)

3. Blend or process chilies and spices with garlic, ginger, onion, lemongrass, coriander mixture and paste until the mixture forms a paste.

4. Add oil to the paste, continue to blend until smooth.


Snapper Wrapped in Banana Leaves

METHOD

1. Combine the red curry paste, tamarind and the water in a large bowl, add fish and coat well. Stir in the ginger, onion, chili, carrot and snow peas. Cover, and place in the fridge to for at least 3 hours.

2. Place a banana leaf on on hard surface and trim with a knife or scissors  into 4, 25 cm squares. Place the squares dull-side down, on a heated grill plate for about 1 minute or until pliable. Trim remaining leaf.

3. Place one of the fish on each banana leaf square, top with the cut vegetables, sprinkle with the coriander . Fold two opposing (opposite)  corners over to enclose the filling, then fold the remaining pair of corners over to finish the parcel. You can secure the fish parcel with string or tooth-picks, but make sure you count the amount of tooth-picks used and remove them before serving!

4. Place the fish parcel on a heated grill plate or B.B.Q. Cook, covered with foil for about 15 to 20 minutes, this will very much depend on the size of the fish pieces, heat and so on. Fish does not take long to cook!
Location: South East Asia

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