BBQ Snapper


4 x 150g pieces blue eye cod
4 x banana leaf
2 tbls red curry paste
2 tbls coconut cream
Tooth picks
Olive oil
Fresh lime to serve


Combine the rhubarb and sugar in a medium, thick-bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.


Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down. Carefully strain into a bowl through a cheese cloth-lined strainer.


Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.


Stir in the rosewater a bit at a time, until it is to your liking. Rose water can be quite an assertive flavour, so be judicious to start. It keeps, refrigerated, for a week or so.