Spiced Fish Packets - cooking recipe

Ingredients

2 None banana leaves (or squares of foil)
1/4 cup curry paste
2 tbsp lemon juice
4 pieces firm white fish (whole fish or fillets)
1 piece (2 inches) fresh ginger, peeled and cut into matchstick-sized pieces
4 None green onions, thinly sliced
1 None fresh long red chili pepper, finely chopped
1/2 cup firmly packed fresh cilantro leaves
14 oz new potatoes, thinly sliced

Preparation

Trim 1 banana leaf into four 10-inch squares. Using tongs, dip 1 square at a time into large saucepan of boiling water; remove immediately. Rinse under cold water; pat dry with paper towels. Trim remaining banana leaf to fit grill rack. (Alternatively, cut 5 squares foil to same sizes.)
Heat a small skillet on medium heat. Cook curry paste and 1/4 cup water, stirring, until fragrant. Remove from heat; stir in lemon juice. Score fish on both sides through thickest part of flesh. Place in large, shallow dish; brush both sides with curry mixture.
Combine ginger, onions, chili pepper and cilantro in small bowl.
Lay banana leaf or foil squares on work surface. Divide potato slices among squares, overlapping slightly in center; top with fish. Spoon ginger mixture over the top. Fold opposite corners of leaf over to cover fish; secure with kitchen string.
Place trimmed banana leaf on grill rack. Preheat the grill to medium. Cook packets for 20 mins, or until fish is cooked to desired doneness and potatoes are tender.