Hot & Fragrant Snapper

This is a very fragrant and appetizing dish that Tracy had introduce to us. It taste sort of like those Thai dishes because of the lime, kaffir lime leave and fish sauce. You need to blend all the ingredients to create a marinade sauce for the fish and allow it to marinate for a while before grilling it.

For my case, I used White Snapper fish and place it on some banana leaves and grilled until done. You had to serve this dish hot so that the aroma of the marinate will be great on the fish.


Ingredients:
2 Large Fresh Chillies, Roughly Chopped
5 Shallots, Peeled
5 Garlic Cloves, Peeled
2 Tablespoons Lime Juice
2 Tablespoons Thai Fish Sauce
1 Tablespoon Palm Sugar Or Molasses
4 - 6 Kaffir Lime Leaves, Rolled Into Cigarette Shapes And Finely Sliced
1 Trout, About 450g Each, Cleaned

Methods:
1. Wrap the chillies, shallots and garlic cloves in a foil package.
2. Place under a hot grill for 10 minutes, until the vegetables have softened.
3. As soon as the foil package is cool enough to handle, unwrap it and tip the contents into food process.
4. Mix the lime juice, fish sauce, sugar and lime leaves together.
5. Add 1 - 2 teaspoon of the lime juice mixture to the chilli mixture and blend till a paste.
6. Remove the chilli paste and stir well with the rest of the lime juice mixture.
7. With a teaspoon, stuff this paste inside the fish. Smear a little on the skin too.
8. Grill the fish for about 8 minutes on each side, until just cooked through.(the timing depends on the size and the thickness of the fish.)
9. Carefully lift the fish onto a platter. Serve with rice.

Notes:
I used 1 red and two green chilliles.(It all depend whether u want it to be hot or mild)
You can used any type of fish that you prefer like Seabass, Seabream or Snapper.