Kingfish in banana leaf with green curry

Instructions

1. Heat the coconut oil in a saucepan over low heat until melted. Add the curry paste and lime leaves and stir continuously for 10 minutes until very fragrant and aromatic. Add the coconut cream, palm sugar, oyster sauce and fish sauce, continue to stir over low heat until the sugar is melted and the oil has split away from the paste. Turn off the heat and set aside.
2. Preheat a chargrill pan or barbecue over low heat.
3. To prepare the banana leaves, slowly drag the banana leaves over an open flame on both side until warm and shiny.
4. Place a large spoonful of curry paste onto each banana leaf and spread out to the size of the kingfish fillet. Scatter with some of Thai basil leaves, then top with the kingfish. Repeat this on the top side of the kingfish then wrap the banana leaf nice and tight. Secure the parcels with toothpicks. Chargrill the banana leaf parcels for 10 minutes on each side or until just cooked through.
5. Place the fish parcels on serving plates, unwrap and scatter with Thai basil leaves and thinly sliced lime leaves, drizzle with a splash of coconut cream and serve with steamed rice.