- 1 cup coconut cream
- 1/2 cup freshly grated coconut
- Zest and juice of 1 large lime
- 1 tsp Gregg’s Crushed Chilli
- 2 Tbsp palm sugar
- Coriander root, finely chopped
- 2 lemongrass stalks
- 1 tsp Gregg’s Crushed Ginger
- 6 tsp Gregg’s Red Curry Paste
- 12 small cream fish or 6 medium snapper
- 6 – 12 banana leaves
Put all the ingredients excluding coconut cream and grated coconut in a large mortar and pestle and pound to a fine paste. Add coconut cream and grated coconut. This can be kept refrigerated in an airtight jar for three days.
Take a fresh fish that has been gutted and cleaned to remove any scales and score the sides of the fish in a criss-cross pattern right down to the backbone. Place in a shallow dish and refrigerate.
In a heat resistant jug, place two or three lemongrass stalks that have been bruised and pour boiling water over them and let steep for about 1 minute. Pour a small ladlefull over each side of the fish and let cool. Drain and spoon over a generous amount of the marinade rubbing it into the flesh of the fish.
Wrap each fish in a banana leaf and secure with toothpicks that have been soaked in water.
Heat the grill on a BBQ to medium and cook the parcels for three to four minutes on each side (depending on the size of the fish) or until the parcel feels springy to the touch.
The parcels will be slightly charred on the outside when done. Remove to a serving plate and let your guests open their parcels (watch out for steam).
Garnish with sliced chilli and fresh slithers of coconut.