Directions

Coriander Sauce

1. Place all sauce ingredients into a blender/food processor.
2. Process until ingredients are finely chopped and well combined.
3. Set aside.

Sour Mango Salad

1. In a small saucepan on a medium heat, place fish sauce, rice vinegar, sugar and water. Heat the mixture just before boiling point before removing from heat. Stir lime juice through and allow to cool.
2. Julienne the mangoes into a bowl, then mix mint, Thai basil, Vietnamese mint and chilli through.
3. Pour half of the salad dressing over the mango mixture, stir well to combine. Pour the remaining dressing into a serving dish.
4. Top the salad with toasted peanuts and additional chilli for extra heat.

Fish

1. In a bowl, mix together: galangal, shallots, bird’s eye chilli, lemongrass, light soy sauce and lime juice. Stir to combine well.
2. Place banana leaf onto the barbecue to soften (about 15-20 secs). Remove from heat.
3. Score the fish 3-4 times on each side, then lay onto the banana leaf’s shiny side. Generously stuff fish with galangal mixture. Wrap the fish completely and seal with the banana leaf to form a package and secure with toothpicks.
4. Heat barbecue to medium, place banana leaf parcels onto the grill and shut the lid. Cook for 10 mins, then remove from heat.
5. Open parcels and top with spring onion, chopped peanuts and chilli.
6. Serve whole fish with mango salad, extra dressing and coriander sauce.