Ingredients
Marinade
- 4 large garlic cloves, chopped
- 4 coriander (cilantro) roots including 10 cm (4 inches) stems, chopped
- 1 teaspoon white peppercorns
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon fish sauce
- 1.25 kg (2 lb 12 oz) whole snapper, scaled and cleaned, or 2 × 750 g (1 lb 10 oz) snapper
- 1–2 banana leaves
- vegetable oil spray
- 1 small handful chopped coriander (cilantro) leaves and stems
Method
1. To make the marinade, put the garlic, coriander roots and stems and peppercorns in a mini processor and whizz for 10–15 seconds, or until chopped. Add the oyster sauce, soy sauce and fish sauce and whizz for 20 seconds, or until smooth.
2. Pat the fish dry with paper towels. Slash the flesh on each side two to three times. Layer pieces of banana leaves evenly over a large sheet of foil and lightly spray with oil. Put the fish on the banana leaves.
3. Spoon the marinade evenly over the fish, including in the cavity. Put the chopped coriander leaves and stems in the cavity. Enclose the fish in the banana leaves and foil and seal. Refrigerate for 2 hours.
4. Preheat the barbecue to medium. Cook the wrapped fish, turning occasionally, for 25–30 minutes. Open the parcel and check for doneness. If the flesh is not opaque all the way through, return to the heat until cooked.
5. Carefully unwrap the fish and transfer to a serving platter. Serve immediately.
