Coconut Rice Stuffed Red Snapper Wrapped in Banana Leaves

Yield: 4 servings
Preparation is difficult
Preparation time is 40 minutes, plus one hour marinating time

Ingredients

• 2 red chilli peppers, seeded and dried
• 3 garlic cloves
• 4 teaspoons dried fried shallots
• 1 – 2 inch piece of ginger
• 1 small piece of fresh turmeric
• 1 teaspoon coriander seeds
• 1 tomato peeled, chopped
• ¼ cup chicken stock (60 millilitres)
• ¼ cup coconut milk (60 millilitres)
• 3 tablespoons peanut oil (45 millilitres)
• 4 – 12 to 14 ounce whole red snapper, cleaned, trimmed and filleted
• 2 banana leaves

For the rice:

• 1 cup jasmine rice (210 grams)
• 1 cup water (250 millilitres)
• Pinch of salt
• Pinch of white pepper
• 4 cardamom pods
• 4 cloves
• 1 inch cinnamon stick
• ½ bay leaf
• 1 tablespoon finely chopped shallots
• ¼ teaspoon finely chopped ginger
• ¼ cup coconut milk (60 millilitres)
• 1 tablespoon chopped coriander

Directions

1. Place the chilli peppers, garlic cloves, shallots, ginger, turmeric, coriander seeds, tomato, chicken stock, coconut milk and oil in a blender and puree. Place red snapper pieces in a baking dish and pour in spicy puree. Let marinate for 1 hour in the refrigerator.
2. Meanwhile, combine the rice, water, salt, pepper, bay leaf, cloves, cardamom and cinnamon in the rice cooker. When cooked, about 12 minutes, mix with shallot, ginger, coconut milk and coriander, and place to one side.
3. Stuff the rice between the pieces of the red snapper.
4. To soften the banana leaves; plunge into boiling water for 2 minutes. Place 2 pieces of red snapper, one on top of the other, rice in between, on each banana leaf. Fold leaf over to form a package. Tie with string and grill on a preheated barbeque. Grill for 5 to 6 minutes on each side.

Note:

1. Banana leaves impart a slightly sweet and fruity green banana flavor to the foods cooked inside them. Banana leaves can be found in certain stores. They should be kept in the freezer until ready to use.