Ingredients
2 pink eshallots, sliced
2 garlic cloves, sliced
1 long red chilli, sliced
1 tsp white pepper
1 tsp coriander seeds
2 cm piece galangal, grated
1 tbls ginger, grated
1 tbls turmeric ground or fresh and grated, sliced
1 tbls macadamias, raw
1 tomato, diced
1 x 150g fillet of flathead, mahi mahi or mackarel
2 tbls coconut oil
8 bay leaves
Banana leaves
Mango Salsa
1 tsp fish sauce
1 tbls lime juice
1 tsp coconut vinegar
1 tsp coconut palm sugar
1 long red chili, finely sliced
½ cup each of coriander leaves, roughly chopped
2 mangoes
Method
Cut your fish into small pieces about 5cm x 2cm. Set aside.
In a mortar and pestle (or processor), pound together all the ingredients apart from the tomato and fish. Get it to a smooth paste, then add the fish, tomato pieces and oil. Stir to combine. Cut your banana leaf into 15cm sq pieces. Place a bay leaf on the bottom of each piece of banana leaf then a couple of pieces of fish. Wrap them by folding down the top and tucking in the sides. Secure with a toothpick. Place on the barbie, grill or steam. They should take about 5 minutes
Mango Salsa
Keeping the skin on, slice the cheeks and sides off the mango. Place flesh side down on the barbie (or in a cast iron pan) sprayed with rice bran oil until golden.
Allow to cool slightly, then carefully remove the flesh from the skin. Cut into a big dice, place in a bowl then add the other ingredients. Taste and adjust seasoning as you like.
Serves 4
