Sustainable holiday recipes: From Maldivian cuisine, spiced local sweetlips fish on banana leaves
30 grams red chili, deseeded 1. Finely chop the shallot, lemon grass, red chili, garlic, and ginger. Combine and place in a bowl with coconut cream, turmeric powder, brown sugar, kaffir lime, lime juice, salt, and pepper. Mix well and taste for seasoning. 2. Season the fish with salt, pepper, and lime juice. Add the marinade mix, coating the fish well. Wrap the fish in banana leaves and store in the fridge for four to six hours or overnight. 3. Grill the fish parcel or bake at 300°C for four to five minutes until it is soft and juicy. 4. Serve with grilled lemon and steamed rice.
Source: straight.com