Instructions
- In a small bowl combine the paste ingredients and mix until you have a smooth consistency. Smear the paste all over the fillets, cover with plastic wrap and refrigerate for about 2 hours.
- Rinse the banana leaves under cool running water or carefully wipe them clean with a soft, damp cloth.
- Prepare the grill for direct cooking over medium heat (180°C to 230°C). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Remove the excess paste from the fillets, discard the paste and place each fillet on the centre of a banana leaf. Sprinkle equal amounts of the scallions on top of each. Fold the leaf over to completely enclose the fillet and make a packet. Secure with a toothpick, being careful not to pierce the fish. Brush each packet on both sides with water.
- Brush the cooking grates clean. Grill the packets over direct medium heat, with the lid closed, until the leaves are blackened in some parts, 8 to 10 minutes, turning once. (If the leaves begin to burn through, move the packet[s] over indirect heat.) Remove one of the packets from the grill to check the fish for doneness. If it is opaque all the way through, the fish is done. If not, return to the grill for a few more minutes.
- Brush the cooking grates clean. Grill the packets over medium heat, with the lid closed, until the leaves are blackened in some parts, 8 to 10 minutes, turning once. (If the leaves begin to burn through, move the packet[s] over indirect heat.) Remove one of the packets from the grill to check the fish for doneness. If it is opaque all the way through, the fish is done. If not, return to the grill for a few more minutes.
- Carefully open each packet. Remove any pin bones from the fillets and drizzle each with ¼ teaspoon of soy sauce or more to taste. Serve with rice.
Paste
Special Equipment
- 6 banana leaves
- each about 30.5 centimetres square
- trimmed with scissors as needed
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