150g of chopped mixed herbs – spearmint, false mint, basil leaves and coriander
1 cube of dry stock
Juice of 1 lemon or lime
1 tsp of olive oil (optional)
Banana leaves or aluminium foil for wrapping
Method
Using mortar and pestle, crush coriander seeds, garlic and salt.
Then add ginger, fresh chilies and saw leaf and pound to a paste.
With a sharp knife score the fish on each side, about 1 centimeter apart and ½ centimeter deep.
Place the fish on banana leaves if available or aluminium foil.
Squeeze the lemon juice over both sides of fish then rub the paste well into both sides and some inside the belly of the fish.
Sprinkle the dry stock across the fish
Chop the remaining herbs and spread over the fish.
Sprinkle with a little oil then wrap firmly in the banana leaves or foil to make a parcel.
Cook one side for 15 minutes over the grill, or barbecue, then turn to other side and cook for another 15 minutes or it can be cooked in oven for 20 minutes
Squeeze fresh lime/ lemon again prior to serve (option)
Sean visits three homes to see the feast come together with a menu including roasted pig with an orange marinade, cooked in a curiously named, ‘China Box’ - a special portable oven Anerys imported from Florida. Martha cooks, congri (sticky rice with black beans), stuffed potato balls are made along with Margarita’s special rice pudding and everyone’s favourite, tamales. Nobody will be left hungry or disappointed.
Today, Anne prepares Coconut Prawn and Crayfish Curry, Tuatua with Black Beans, Basil Soup and Clams, Oysters Natural and Cloudy Bay Clams with Grilled Hapuka.
