Inspired From Recipe from Food And Wine Magazine: Here
Cook Time: ~45 min
Six 18-inch-long banana leaves, rinsed
3 tablespoons minced fresh ginger
6 scallions, white and green parts thinly sliced separately
Two 2-pound whole red snappers, scaled and gutted
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 to taste
1/2 cup parsley leaves
Lime wedges, for serving
- Light 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 leaf packets on the grill, close the grill and cook over high heat for ~20 min minutes, turning the packets halfway through. Cook until a thermometer inserted in the thickest part of the fish registers 140° F. Once done, move the packets to a platter and let rest for 2 minutes. Cut the packets open and peel back the banana leaves.
- After removing fish from grill, 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.