Curry Fish in Banana Leaves
2 pound of seabass, snapper or other fish fillets, but into 4 pieces
1 tbsp curry powder
1 tbsp garlic
1 tbsp fresh ginger
1 tsp chili powder
1 tsp minced lemon grass (if you can't find it, add a little more lime. not a substitute, but this is all just to get flavor into the fish so it's fine)
2 tbsp each chopped fresh cilantro, basil and mint
2 tbsp soy sauce
1/2 tsp. stevia
juice of one lime
salt and pepper
1 leek, thinly sliced
5 slices of lime
Mix together all of the spices in the list above--curry powder through pepper--into a thin paste. Take a banana leaf, spray with a little olive oil. Put some leeks down, a slice of lime, and then a piece of your fish. Spoon on 1/4 of the spice mix.
Fold up the sides of the banana leaf, and then fold in the other edges to make a package. The leaf may split a bit--don't worry too much. Tie with twine or with long pieces of the banana leaf. Repeat with the rest of the fish.
Place a full banana leaf onto a gas grill preheated to 400. If you want to cook in the oven, use a cookie sheet and put a full banana leaf onto that. Then put the fish packages on top of this and cook for 15-20 minutes depending on thickness of the fish. We used seabass steaks that were a bit thick, and it took 25 minutes. Check after 15 minutes by slicing one package open a bit to poke inside to check the fish.
Once done, unwrap and enjoy! We served with a little stir-fried Chinese broccoli.