Ingredients
3 tablespoons canola oil
2 tablespoons tamarind pulp
2 tablespoons nuoc nam (fish sauce)
2 medium cloves garlic, peeled and chopped
3 shallots, peeled and chopped
1 Thai chile, or half a jalapeno chile
1 tablespoon ground turmeric
1 tablespoon shrimp paste
1 stalk lemongrass, white part only, chopped
1 tablespoon sugar
1 piece (2 inches) fresh ginger, peeled and chopped
1/4 teaspoon salt
4 banana leaves
4 snapper fillets (7 ounces each)
1 lime, quartered
Preparation
Preheat a grill pan over medium heat.
Place oil, tamarind pulp, nuoc nam, garlic, shallots, chile, turmeric, shrimp paste, lemongrass, sugar, ginger, and salt in the bowl of a food processor; pulse until a smooth paste is formed.
Place banana leaves on the grill for about 2 seconds to make them more pliable. Using tongs, transfer them to a work surface. Trim tops and bottoms of each leave and place a fish fillet in the center of each leaf. Evenly divide the oil mixture between each fillet and spread over fish in an even layer.
Working with one fish at a time, fold one side of the leaf over the fish, then the other, then fold in ends. Repeat process until all fillets are wrapped. Wrap banana-leaf-wrapped fish in aluminum foil.
Place foil-wrapped fish on grill and grill, turning once, until a metal skewer or sharp, thin-bladed knife inserted into the center of the fish comes out hot, 5 to 6 minutes per side.
Carefully unwrap fish from foil and place each banana-leaf-wrapped fillet on a plate; serve immediately with lime wedges.
