BBQ snapper

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

Pre-heat oven to 220°C. Lay out banana leaves on your work surface, large enough so you can wrap your fillet inside, over lap them if you must. Inside the banana leaf, lay a piece of baking paper to also enclose the fish.


Place fish in center of leaf and paper, drizzle with olive oil. Add 1 teaspoon of red curry paste to each fillet, and rub to coat. Drizzle with coconut cream, wrap fish in leaf and tie in a parcel with hessian string. Repeat with other fillets.


Place on baking tray, and into oven for 10 mins or until just cooked inside. Tear open parcels, add a squeeze of fresh lime and serve.