Asian Style Snapper/bream In Banana Leaves

Using tongs dip each banana leaf one by one into boiling water, remove immediately, rinse under cold water, dry thoroughly, leaves should be soft and pliable.

Cut each fish 3 times, place each fish on a leaf, top each fish with lemon grass and garlic.

Combine garlic, juice, sauces and oil, drizzle a little sauce over each fish reserving about 3-4 tablespoons for the vegeatbles.Fold leaves over fish and secure with kitchen string.

Place parcels in a pre-heated oven of 180 degress celsius and cook for 25-30 min's or until cooked through.Alternativley which I love banana leaves for, cook on the BBQ, covered, using indirect heat for about 20-25 Min's. (I find it takes me 30 Min's in my oven and about 20 Min's on the BBQ, but I do have an extremely hot BBQ, I do not know how 4 smaller fish fillets affects the time as I have only cooked 2 larger fish.).The banana leaves will get quite crispy and may even burn in places, they will stay quite moist underneath as the juices run from fish and sauce. For presentation purposes I keep 2 banana leaves to use as the base to serve fish on after.Vegetables.

Heat olive oil in a wok or large pan, add garlic and ginger and stir fry until fragrant.

Add pepper, carrot and sesame oil, stir fry 2-3 Minutes, add both cabbages, peas, sprouts and reserved sauce. Stir fry until vegetables are just tender serve immediately with fish.Extra sauce.Just an optional extra if you prefer to have a little more sauce to drizzle over fish once served.

Combine the 3 ingredients in a small microwave safe bowl and microwave 30-45 seconds to just warm through.To

Serve: I place a banana leaf on a serving platter top with whole fish, I pour remaining juice and sauce from the bananan leaf fish was cooked in over fish, and arrange the vegetables around the fish, garnish with sliced onions.