BBQ Snapper Parcels

with Banana Leaves from Rapid Creek Markets

• 2 large garlic cloves, peeled
• 1 red chilli
• 2 lemongrass stalks, outer layers discarded
• 1 thumb-sized piece of ginger, peeled
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• zest and juice of 1 lime
• small bunch of coriander
• 1 big fillet of red snapper, cut in pieces
• Enough banana leaves
• 3 bundles of bok choi 
• coconut milk 
• rice, lime wedges to serve
serves 3

• In a food processor, combine all ingredients except the fish, banana leaves and bok choi.
• Cut the fish into preferred size serving portions and marinate in the spice paste.
  
• Place in a bowl, cover and leave up to 2 hours in the fridge. 
  
• Cut each leaf into squares about 12cm x 15 cm.
  
• Brush both side of the banana leaves with oil.
  
• Place a pile of bok choi leaves on each half leaf, lay a fish fillet on top, then wrap up into a parcel, securing with 2 toothpicks.
  
• Place the parcels on the BBQ Grill and cook flipping every 2-3 minutes for about 10-12 minutes in total (or until cooked)
  
• Serve with coconut rice and lime wedges

Hot Tip: I made 1 test fish parcel to check timings and heat on the BBQ, I tried baking the parcel and it took too long. So instead I placed them on the grill plate over 'protected flame' on high heat (maybe a smidge under two burners on full. You can tell what I mean in the photo gallery below. You can buy banana leaves for $2 at the Rapid Creek markets or I suppose any Asian grocer in other cities.
Have fun - they smell delicious as they are cooking :)