Ingredients
- 2 x chili pepper, seeded, and, dry
- 3 x garlic, cloves
- 4 tsp dry fried shallot
- 1 x 2 inch piece of ginger
- 1 sm piece of fresh turmeric
- 1 tsp coriander, seeds
- 1 x tomato, peeled, minced
- 1/4 c. chicken stock
- 1/4 c. coconut lowfat milk
- 3 Tbsp. peanut oil
- 4 x 12 ounce whole red snapper, cleaned, trimmed, filleted
- 2 x banana leaves For the Rice
- 1 c. jasmine rice
- 1 c. water
- 1 pch salt
- 1 pch white pepper
- 4 x cardamom pod
- 4 x cloves
- 1 x inch stick of cinnamon
- 1/2 x Bay Leaf
- 1 Tbsp. finely minced shallot
- 1/4 tsp finely minced ginger
- 1/4 c. coconut lowfat milk
- 1 Tbsp. minced coriander
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Coconut Rice Stuffed Red Snapper Wrapped In Banana Leaves
Servings: 4
Directions
- Place the chilli peppers, garlic cloves, shallots, ginger, turmeric, coriander seeds, tomato, chicken stock, coconut lowfat milk and oil in a blender and puree. Place red snapper pcs in a baking dish and pour in spicy puree. Let marinate for 1 hour in the refrigerator.
- For the Rice:Combine the rice, water, salt, pepper, bay leaf, cloves, cardamom and cinnamon in the rice cooker. When cooked, about 12 min, mix with shallot, ginger, coconut lowfat milk and coriander, and place to one side.
- To Assemble:Stuff the rice between the pcs of the red snapper.
- To soften the banana leaves; plunge into boiling water for 2 min. Place 2 pcs of red snapper, one on top of the other, rice in between, on each banana leaf. Fold leaf over to create a package. Tie with string and grill on a preheated barbeque. Grill for 5 to 6 min on each side.
- Note: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 till ready to use.
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