This is how Indonesian marinate their fish, in fact it is so good that they also use it to marinate poultry, meat, as well as tofu and tempe. Normally, the marinating process is quick, in some cases you don't even let it sit at all, just rub it all over the fish, or other ingredients, then grill or fry immediately. I personally like to let it sit in the refrigerator at least for 15 minutes before proceeding to the next step. But the best flavor is when you marinate it for overnight.

Grilled Red Snapper Wrap In Banana Leaves Serve With lemongrass Sambal.

~elra~

For Marinate:

5 cloves garlic
1 tbs coriander seeds
½ tsp turmeric powder (if you have fresh turmeric, you should really use it now. About ½ teaspoon to 1 tsp, grated, should be sufficient)
salt
lime juice from 1 lime
2 tbs vegetable oil

• Pound everything but the lime juice and oil to make a smooth paste, transfer to a bowl, add lime juice and vegetable oil. Mix well. Rub all over fish, let marinate in the refrigerator for 15 minutes if desire.

For The Grilled Fish:

2 whole red snapper (more or less about 3 pounds)

banana leaves

tooth picks

2 lemongrass stalks, white part only

2 shallots

red or green chili pepper to your liking

2 tomatoes

salt

lime wedges
1 tbs vegetable oil

• Lay 2 layers of banana leaves on a kitchen counter top, place marinated fish directly on top og banana leaves. Wrap and secure both end with tooth picks. Do the same with the other fish. Grilled on a medium heat until the fish is done, about 5 to 10 minutes on each side. Meanwhile make the lemongrass sambal.

• Thinly slice the lemongrass and shallots, finely chop the chilies and the tomatoes. Place everything in a bowl, add salt and oil. Mix well. Add the sambal directly on top of the grilled fish, and add the lime wedges. Serve with steam rice and simple green vegetable.

My coriander plant.

To see how their seed turn from beautiful chartreuse to stunning burgundy, then eventually to an earthy color that ready to be harvest?, come and visit my garden.