METHOD

1. Mix together all ingredients of marinade
2. Add the fish fillet and allow to marinate for 5 – 10 minutes
3. Wrap the fish in a banana leaf and set aside
4. Heat grill until smoking
5. Place the fish on and cook for approximately 2 minutes each side or until cooked
6. After cooking remove the fish from the grill
7. Rewrap in a banana leaf
8. Make sure the banana wrap is sealed to keep moisture inside
9. Set aside somewhere warm to let steam through
10. Peel pineapple and cut four thick pieces from it
11. Place on hot grill with a little oil and cook for 5 minutes each side
12. Scrape coconuts
13. Squeeze scrapings to make a thin coconut cream
14. Peel green bananas
15. Place whole bananas into a pot
16. Put coconut cream in to a pot and bring to the boil
17. While stirring add 5 chopped basil leaves, a pinch of curry, and seasoning
18. Boil for approximately 10 minutes then set aside and cover, leaving it to rest in the juices.
19. Chop tomatoes in half
20. Wash and chop lettuce leaves into 2 inch strips
21. Scrap (or grate) vi into a bowl
22. Mix salad together and season
23. Set aside

Plating

1. Remove fish from banana leaf and place in the centre of your plate
2. Drain and slice bananas
3. Place beside the fish
4. Place grilled pineapple beside the fish
5. Add salad and garnish with a slice of cucumber
6. Top bananas and fish with a little of the curry coconut sauce