Directions

To Prep

1. Place shallot, garlic, galangal, coriander, basil, fish sauce, coconut milk, kaffir lime leaves, sliced red chilli, chilli powder, and lime juice in a food processor or blender to make the coconut marinade.
2. Process until well combined.

To Cook

1. Place fish fillets in a large bowl and add ½ of the coconut marinade. Reserve the rest for later.
2. Slater the coconut marinade over both sides of the fish. Then, let it sit in the refrigerator for 10-15 mins.
3. Spread a banana leaf approximately 1-foot square on a working surface. Place one fillet of the fish in the center of the leaf.
4. Fold both sides of the wrapping material over the fish, then fold both ends to create a square “packet.” Turn it seam-side down to keep sides from opening.
5. Place the packets in a glass casserole dish pie plate and bake for 15mins at 350 F, or longer depending on the thickness of the fillets.

To Serve

1. Warm up the reserved marinade.
2. Scoop several spoonfuls of white rice onto the side of the fish and the marinade over the fish, then, add a sprinkling of basil and coriander leaves.