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Categories:
banana fresh ginger scallions red snappers sherry soy sauce vegetable oil garlic long red chiles salt cilantro lime wedges
Viewed: 78 - Published at: 8 years agoIngredients
- Six 18-inch-long banana leaves, rinsed (see Note)
- 3 tablespoons minced fresh ginger
- 6 scallions, white and green parts thinly sliced separately
- Two 2-pound whole red snappers
- 1/4 cup sherry
- 1/4 cup low-sodium soy sauce
- 1/2 cup vegetable oil
- 8 large garlic cloves, thinly sliced
- 2 fresh long red chiles, seeded and thinly sliced
- Salt
- 1/2 cup cilantro leaves
- Lime wedges, for serving
Method
- Light a grill and line the grate with lightly oiled heavy-duty aluminum foil.
- Arrange the banana leaves in two stacks of 3 and sprinkle each with one-fourth of the ginger and scallion whites.
- Cut 3 gashes into the flesh on both sides of each fish, cutting to the bone.
- Set the fish on the banana leaves and scatter the remaining ginger and scallion whites on top.
- Sprinkle with the sherry and soy sauce.
- Fold the leaves over the fish and tie each packet in 3 places with kitchen string.
- Place the packets on the grate, close the grill and cook over high heat for 25 minutes, turning the packets once, until a thermometer inserted in the thickest part of the fish registers 140.
- Carefully transfer the packets to a platter and let rest for 2 minutes.
- Cut them open and peel back the banana leaves.
- Meanwhile, in a skillet, heat the oil.
- Add the garlic and chiles and cook over low heat, stirring, until the garlic is crisp, 2 minutes.
- Spoon the oil, garlic and chiles over the fish; season with salt.
- Scatter the cilantro and scallion greens on top and serve with lime wedges.
