Lime And Coconut Baked Fish

Method

1. In a food processor or blender add the coconut milk, ginger, garlic, kaffir lime leaves, Thai basil, cilantro, fish sauce, lime juice, chilli, chilli powder and shallot. Blend until reasonably smooth.
2. Coat the fish in 1/4 cup of the coconut mixture and set aside for 10 minutes. Reserve the rest of the marinade for the sauce.
3. Heat the oven to 180C. If using fresh banana leaves hold the leaf about 10cm above an open flame and move around until the oils from the leaf come out and turn the leaf bright green. Be careful not to burn the leaf. If using foil you can skip this step.
4. Lay the banana leaves (or foil) flat and add a piece of fish to each leaf. Fold all four edges in to create a parcel. Flip the parcel over into a baking dish seam side down. Place the fish parcels into the oven for 15 minutes. Test that the fish is ready by inserting a fork and gently pulling back, if the flesh is opaque the fish is cooked, If not put it back into the oven for another 5 minutes and check again. Remove from the oven.
5. Heat the remaining sauce in a small saucepan over medium heat. Simmer for 2-3 minutes until hot.
6. Place the parcels onto plates and open them, drizzle over some of the sauce and sprinkle with bonito flakes, chilli, extra cilantro and basil. Serve with steamed rice and lime wedges on the side.
7. NOTE: Any firm white fish is good for this recipe.