Baked Fish in Banana Leaf with Zingy Ginger Marinade

This baked fish is a show-stopper and goes perfectly alongside my Prawn & Coconut Betel Leaves and Green Papaya Salad with Sweet Chilli Dressing

NOGO Sauces FODMAP recipe. Baked whole fish on banana leaf with green papaya salad.

Serves 4.

1 whole fish, around 800g. I like whole snapper but ask your fishmonger for something similar. 
3 banana leaves*
3 tbsp NOGO Zingy Ginger Sauce
1 tsp coconut or vegetable oil

For the garnish:
1/2 red finger chilli, seeded and finely sliced
2 sprigs coriander, roughly chopped 

1. Pre-heat oven to 180 degrees. 
2. Wash 1 banana leaf well and pat dry.
3. Lay banana leaf flat on a baking tray and place the whole fish on top. 
4. Lightly score the skin of the fish on both sides. 
5. Drizzle the Zingy Ginger Sauce on to the fish and massage it in, on both sides.
6. Wrap the fish in the banana leaf and secure with either toothpicks, or tie with cooking twine. 
7. Lightly oil the banana leaf on both sides. 
8. Bake for 15-20 minutes - you may need more or less time, depending on the weight of the fish. Note: To check that your fish is cooked, poke a fork into the thickest portion of the fish and gently twist the fork. Undercooked fish resists flaking and is translucent. If cooked, the flesh should come away easily from the spine of the fish. 
9. Once cooked, put the remaining two banana leaves on to a serving dish (or directly on to a table), place fish on top, and garnish with chilli & coriander. 

Serve with steamed rice and my Green Papaya Salad. 

*Banana leaves are readily available from Asian grocers. By cooking the fish in the banana leaf you are retaining a lot of the fresh flavour & moisture. If you can't find banana leaves, use baking paper instead.