Grilled Snapper with Basil Leaves

Ingredients:

- 2 whole snapper fish (black or white), cleaned and slit along the back

- 2 limes juiced

- 1 teaspoon salt

- 2 pieces of banana leaves, for wrapping

Spice Paste:

- 5 shallots

- 3 cloves garlic

-5 red chilies (adjust to taste)

- 1 cm ginger

- 1 cm turmeric, roasted

- 1 teaspoon shrimp paste, roasted

- 1 teaspoon brown sugar, grated

- 1 teaspoon salt (adjust to taste)

Additional Ingredients:

- 2 stalks lemon grass, white part only, bruised

- 3-4 kaffir lime leaves, torn

- 1 tomato, cut into pieces

- Fresh basil leaves, to taste

Instructions:

1. Marinate the Fish:

- Rub the snapper with lime juice and salt. Let it marinate for 15-30 minutes to allow the flavors  to penetrate.

- Prepare the Spice Paste:

- Blend all the spice paste ingredients (shallots, garlic, red chilies, bird's eye chilies, ginger, turmeric, shrimp paste, brown sugar and salt) until smooth and well combined.

3. Mix the Ingredients:

- Combine the spice paste with the bruised lemon grass, torn kaffir lime leaves, tomato pieces, and fresh basil. Mix well.

4. Stuff the Fish:

- Take the marinated snapper and fill the cavity with the spice mixture, ensuring it is evenly distributed.

5. Wrap the Fish:

- Prepare the banana leaves by softening them overheating. Place the stuffed fish on the banana leaves, then wrap it tightly and secure it with toothpicks or ties made from pandan leaves.

6. Steam:

- Prepare a steamer with boiling water. Stream the wrapped fish for 30-40 minutes until the fish is cooked through and the flavors meld.

7. Grilled:

- Once cooked, remove the pepes from the steamer then grill in the oven for 10 minutes.

- Serve with white rice and sambal on the side, if you want.

Enjoy your delicious "Grilled Snapper with Basil Leaves