Spicy Green Curry Snapper with Vegetables Wrapped in Banana Leaves

Makes 6 appetizer-sized portions

Ingredients

6 small Red Snapper fillets or other flaky whitefish
½ red pepper - sliced thin
6 green onions - sliced in half lengthwise
12 Chinese log beans cut in 3 pieces or about 18 green beans
1 Anaheim chile pepper sliced into thin strips
½ can Thai green curry paste – about ¼ cup
¼ cup chicken or vegetable stock
dozen sprigs of fresh cilantro - roughly chopped
6 banana leaves – plus 12 thin long strips cut from the leaves to use to tie
½ lime, sliced ito wedges

Preparation

In a small pan, over medium heat, mix the curry paste and chicken stock until thoroughly incorporated and just comes to a boil. Remove from heat.

Split the peppers, beans and onions into six equal portions and lay each lengthwise in the center of a banana leaf.

Top vegetables with one snapper fillet, then spoon about a teaspoon of the curry sauce over each piece, then top with a small pinch of cilantro.

Fold each side of the banana leaf over the fish, then the top and bottom, to make a small pouch. Using the long strips of banana leaves, tied the pouches into places to secure.

Place the pouches in a small baking dish, and add approximately a half a cup of water.

Cover the baking dish with foil.

Bake at 375° for 20 minutes.

Remove and serve immediately with lime wedges.