Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly clean 1 whole snapper, make several deep slashes on both sides, and pat it dry with paper towels.

2. 2

   In a mortar and pestle or food processor, combine 3 crushed lemongrass stalks, a 2-inch piece of grated ginger, 5 minced garlic cloves, and 2 finely chopped green chilies until a rough paste forms.

3. 3

   In a bowl, mix the lemongrass paste with 1 teaspoon turmeric powder, 2 tablespoons Sri Lankan roasted curry powder, 1 teaspoon red chili powder, 3 tablespoons lime juice, 4 tablespoons coconut oil, 1.5 teaspoons salt, and 0.5 teaspoon freshly ground black pepper.

4. 4

   Rub the prepared marinade generously all over the fish, ensuring it gets into the slashes, and marinate for at least 1 hour in the refrigerator.

5. 5

   Preheat a charcoal grill to medium-high heat, and if using, lay 2 large banana leaves on the grill grate.

6. 6

   Place the marinated fish onto the banana leaves or directly on the grill, and cook for 12-15 minutes on each side, or until the fish is flaky and cooked through.

7. 7

   Baste the fish occasionally with any remaining marinade during grilling to keep it moist.