Barbecued Seafood In A Banana Leaf Parcel, With Mango & Coconut Salad On Grilled Pineapple

Seafood parcel

1. Wash banana leaves & cut into squares.
2. Brush inside of each leaf with a tiny bit of sesame oil.
3. Place sprig of coriander on each leaf then place snapper in the centre of each leaf and top with another sprig of coriander, lime leaf, scallops then prawn.
4. Season with salt & pepper
5. Top with 1 Tablespoon of chilli lime dressing (Nahm Jim) and a slice of lime.
6. Wrap up in banana leaf like a present and tie together with butchers string.
7. Pre heat bbq and cook on hot plate 4 to 5 minutes each side, depending on thickness of fish.
8. Serve with mango, coconut & grilled pineapple salad

Chilli Lime Dressing (Nahm Jim)

1. Using a mortar & pestle pound garlic, ginger, chilli & coriander until it becomes a paste.
2. Add palm sugar, fish sauce & lime juice and mix all together.
3. Taste for balanced flavours. Add more sugar if it needs to be sweeter or more fish sauce for more salt.

Mango, Coconut & Grilled Pineapple Salad

1. Brush pineapple lightly with oil and season. BBQ on char grill for a few minutes each side.
2. Place on plate as base of the salad
3. Mix rest of salad ingredients together, combine coconut milk with chilli lime dressing and pour over salad just before serving