One of our great Farragut customers is our first featured “chef”! He has used a whole red snapper and cooked it in a banana leaf.
1 garlic clove thinly sliced
2 scallions thinly sliced
2 tbs Thai red curry paste
4 tbs coconut milk
Clean fish and remove scales – make several slashes in the side of the fish with a sharp knife.
Thinly slice and tuck 1/2 of the lime in the slashes in the fish along with the slivers of garlic.
Grate the lime and squeeze the juice from the remaining lime half and mix with the curry paste and coconut milk. Spoon over the fish. Spread the scallions over the fish and wrap in the banana leaf. Tie firmly with a string and cook on medium-hot grill for 15-20 minutes. To serve cut the string and fan open the banana leaf.