Recipes

This is a great way to do a whole fish. The banana leaf helps the fish to retain its moisture while the fish is infused with the flavours of lemon myrtle and ginger. I prefer to use fresh lemon myrtle leaves if they are available, but if not just use the dried variety – lemongrass is a good substitute as well. I have chosen to use just one large snapper, but it is just as easy to make single portions using 4 plate size snappers, allowing them to be served up individually rather than having to parcel out portions. Limoncello is often used to add flavour to dishes, it has a slight tartness to it that compliments fish well so don’t be afraid to add it to other sauces and marinades.

Ingredients...

1.5 kg whole snapper – scaled and cleaned
5 spring onions
2 inch piece of ginger – finely sliced
6 lemon myrtle leaves – fresh and slightly bruised and torn
2 tbs butter
1 tbs olive oil
1 clove garlic - crushed
1 cup coconut cream
½ tsp lemon myrtle – dried and ground
1 tbs 7 Acres Winery Limoncello Liqueur
1 tsp lemon juice
1 tbs fingerlime pulp - optional
salt and pepper
1 large banana leaf
lemongrass stalks or raffia for tying  

Method... 

Preheat oven to 200?C. Prepare the banana leaf by blanching briefly in a sink full of hot water. Set aside. Score the flesh of the fish 3 or 4 times on each side and rub salt into the gashes and the inside cavity of the fish. Chop 4 of the spring onions into inch long pieces. Lay the banana leaf on a baking tray. Scatter 1/3  of the spring onions onto the centre of the banana leaf along with 1/3 of the ginger slices and 3 lemon myrtle leaves. Place the fish on the leaf. Fill the cavity of the fish with another 1/3 of the spring onions, ginger and lemon myrtle and scatter the remaining 1/3 on top of the fish. Dollop knobs of butter all over the fish. Fold the two ends of the banana leaf over the fish and then fold up the sides and secure into place with two or three blades of lemongrass. Bake fish at 200?C for 45 minutes.

While the fish is baking start preparing the sauce. Heat the oil in a small saucepan. Finely chop the last spring onion and place it and the garlic on the oil. Saute for 1 minute over gentle heat. Add the dried lemon myrtle and pour in the coconut cream. Gently simmer, stirring occasionally, until the coconut cream has reduced enough to thicken the sauce’s consistency. Add the Limoncello Liqueur and the lemon juice. The sauce can then be set aside and reheated when the fish is ready to be served.

When the fish is cooked, reheat the sauce, add the fingerlime pulp and heat through. Serve hot with wedges of lemon and steamed baby potatoes.