Red Snapper with red curry paste in banana leaf

Name: Red Snapper with red curry paste in banana leaf
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 red chillies; 3 Garlic cloves; 3 Shallots; 1 walnut-sized piece of galangal; 2 Kaffir lime leaves; 1 stem lemongrass; 4 TSP Sesame Oil; 1 TEASPOON Paprika powder; 1 TEASPOON Shrimp Paste; 7-10 Tbsp Salt; 4 piece(s) Feuille de banane (assez grande pour envelopper un morceau de poisson dans chacune); 4 pieces (200 g each) red snapper; 7-10 Tbsp Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 red chillies
3 Garlic cloves
3 Shallots
1 walnut-sized piece of galangal
2 Kaffir lime leaves
1 stem lemongrass
4 TSP Sesame Oil
1 TEASPOON Paprika powder
1 TEASPOON Shrimp Paste
7-10 Tbsp Salt
4 piece(s) Feuille de banane (assez grande pour envelopper un morceau de poisson dans chacune)
4 pieces (200 g each) red snapper
7-10 Tbsp Oil

Directions

1
Wash and clean the chiles, remove the seeds, dice. Peel and dice garlic, shallots and galangal. Wash and dice kaffir lime leaves. Clean and wash lemongrass, cut in half lengthwise and cut across the fibre into fine strips.
2
Finely chop the prepared ingredients in the universal chopper. Add oil, paprika powder and shrimp paste. Season with salt. Wash and dry banana leaves. Wash the fish, dab dry and spread a thin layer of the spice mixture.
3
Place 1 piece of fish in each banana leaf and fold into packets. Place the parcels on a greased baking tray and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes.
4
Cut open finished fish packages with scissors or a sharp knife.