Chili Snapper In Banana Leaves - cooking recipe

Ingredients

None None Chili Lime Dressing
1/4 cup sweet chili sauce
2 tbsp fish sauce
2 tbsp lime juice
1 clove garlic, minced
None None Chili Snapper
4 None whole baby snapper, cleaned, heads removed
1 None banana leaf, cut into 4 - 12 inch squares
1 None fresh red Thai chili, thinly sliced
4 None fresh kaffir lime leaves, finely shredded
2 None green onions, thinly sliced
2 (4 inch) stalks fresh lemongrass, cut into matchsticks

Preparation

To make the chili lime dressing, whisk together all ingredients. Set aside.
Score fish through thickest part of flesh then arrange on a large tray. Drizzle with 1/2 the dressing. Cover and chill for 1 hour.
Dip each banana leaf into boiling water then rinse under cold water. Pat dry with paper towels. Combine chili, kaffir lime leaves and green onions in a medium bowl. Distribute lemongrass between banana leaves then top with fish. Sprinkle with chili mixture then fold opposite corners of leaves over to enclose fish. Secure with butcher's twine.
Arrange parcels, in a single layer, in a large bamboo steamer. Steam over a large saucepan of simmering water for about 15 mins, or until fish is cooked through.
Serve fish in parcels, drizzled with remaining dressing.