60 ml (1/4 cup) grapeseed oil

60 ml (1/4 cup) store-bought sweet chilli jam or sweet chilli sauce

2 tbsp finely chopped light palm sugar

125 ml (1/2 cup) coconut cream

1 tbsp oyster sauce

2 kaffir lime leaves

A few drops fish sauce

Juice of 1 lime, or to taste

1 x 4kg whole snapper, scaled and gutted

1 bunch Thai basil leaves

1 stem fresh curry leaves

1 bunch coriander leaves (reserved from making the curry paste)

500 gm banana leaves, washed and dried

1 bunch coriander stems and roots (reserve leaves for the sauce), coarsely chopped

4 kaffir lime leaves, coarsely chopped

4 red eschallots, coarsely chopped

4 red birds-eye chillis, coarsely chopped

2 heads of garlic, cloves separated and peeled

2 lemongrass stalks, white part only, coarsely chopped

1 tbsp roasted shrimp paste

1 tsp fish sauce

1 tsp coriander seeds

1 clove

A few gratings of fresh nutmeg

Juice of 1 lime, or to taste