barbecued snapper with tamarind & chilli dressing
1 bunch coriander 8 kaffffir lime leaves 2 lemongrass stalks, trimmed and halved 4 x 400g plate-sized baby snapper, cleaned and scaled 3 limes, halved 1 banana leaf, brushed with water 2 green onions, sliced diagonally TAMARIND & CHILLI DRESSING 2 tbsp lime juice 2 tbsp fish sauce ¼ cup finely grated light palm sugar ¼ cup tamarind concentrate 2 tbsp water 1 small red chilli, finely chopped
1. To make the tamarind and chilli dressing, combine the lime juice, fish sauce and palm sugar in a bowl until the sugar dissolves. Stir through the tamarind, water and chilli. Set aside.
2. Heat a barbecue or char-grill pan over medium-high heat. Divide the coriander, kaffffir lime leaves and lemongrass between the cavities of the snapper. Lay the banana leaf down on the grill and top with the fish and limes, cook for 4-6 minutes each side or until cooked through. Top with the green onions and serve with the tamarind and chilli dressing.