Preparation: 20 minutes
Cooking: 15 minutes
Green nam jim
2 garlic cloves, chopped
2 shallots, peeled and sliced
2 small hot green chilli
1 small handful coriander leaves, chopped
60g palm sugar
200ml lime juice
150ml fish sauce
Snapper filled with smashed prawns in banana leaf
1 large piece banana leaf
700g raw prawn tails, shelled
1 egg white
1 tsp minced ginger
2 spring onions, finely sliced
1 handful coriander, chopped
2 tbsp fish sauce
2 tbsp sweet chilli sauce
1.5kg whole snapper, filleted
2 large red chillies, deseeded and thinly sliced, to serve
Pre-heat BBQ to a medium temperature.
With a mortar and pestle pound the garlic, shallots, green chillies and the coriander into a paste. Add the palm sugar and pound until it dissolves.
Add the lime juice and fish sauce, allow to sit for around 10 minutes before serving.
Grill the banana leaf to make it pliable, the colour will change to a darker green when ready.
Put the prawns, egg white, minced ginger, spring onions, coriander, fish sauce and sweet chilli sauce into the food processor and blitz. You want the prawn mix to still have a little texture.
Lay one snapper fillet skin side down on the banana leaf. Spoon the prawn mixture on evenly and top with the other snapper fillet, press down softly to sandwich the prawn filling evenly. Drizzle over some olive oil then fold the banana leaf up to make a neat parcel.
Place the parcel into the Multi Basket and onto the medium heat grill. Close the hood and cook for around 6-7 minutes. Then turn the Multi Basket over and cook under the hood for a further 5 minutes.
Remove from the BBQ and allow to sit for around 5 minutes.
Carefully remove the parcel from the Multi Basket and place it on to a serving platter. Using a sharp knife slice open the banana leaf and fold it back to expose the snapper.
Pour over the green nam jim, scatter over some coriander leaves and sliced red chilli and serve. Pour over the green nam jim, scatter over some coriander leaves.