On Hoi An's waterfront, in central Vietnam, is Restaurant du Port. Run by a local family, the two young sisters front the restaurant while at the back their mother runs the kitchen like clockwork, with their brothers and other relatives serving guests and toing and froing with supplies. This is one of their specialties - a sizzling dish of aromatic fish wrapped in banana leaves and cooked over coals. It can also be made with large king shrimp or boneless chicken.

Ingredients:

4
4 x 6 oz



Spice Paste:
1
2
1
2
1/2
2 tsp
1 tbsp
1
1

To serve:

large squares of banana leaf
swordfish, snapper or sea bass fillets, 1-inch thick
salt and pepper


lemon grass stalk, very finely chopped
large garlic cloves, finely shredded
Kaffir lime leaf, finely shredded
shallots, finely chopped
cup butter
lime juice
finely chopped cilantro leaves
green chili, finely chopped
red chili, finely chopped

boiled rice
stir-fried green vegetable

Method:

1. Prepare the barbecue and light the coals. Then make the spice paste. Blend the lemon grass, garlic, kaffir lime leaf, and shallots to a smooth paste in a food processor or with a pestle and mortar. Add the butter, lime juice, cilantro, green and red chilies, and salt and pepper to taste, and blend again.

2. Put the banana leaves into a bowl and pour boiling water over them, then drain; this makes them easier to bend and wrap. Place a fish fillet in the centre of each leaf and cover it with some of the lemon grass mixture. Wrap it up tightly and secure with a bamboo skewer or toothpick.
   

3. Chill the fish parcels in the refrigerator until needed, then put them on the hot barbecue and cook for 8-10 minutes, turning once. Serve wrapped in the banana leaves. Cut open the parcel and the aromatic, buttery fish awaits. Eat with boiled rice and a stir-fried green vegetable.

Serves 4