Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | Red Snapper; whole, head removed and cleaned |
| 1 small | Bunch Cilantro; cleaned |
| 3 | Stalks Fresh Lemon Grass |
| 5 | Shallots; peeled and minced |
| 3 | Cloves Garlic; minced |
| 1 | Inch Fresh Ginger; peeled and minced |
| 2 smalls | Hot Chiles; seeded and minced |
| 1 tablespoon | Turmeric |
| 2 cups | Coconut Milk |
| 1 teaspoon | Black Pepper |
| 1 teaspoon | Salt |
MARINADE
Remove the tough, outer layers of the lemon grass. Cut the tops of the lemon grass and discard. Use only the fresh, aromatic bottoms and root. Using a sharp knife, mince the lemon grass and place in a bowl.
Add the remaining marinade ingredients and mix well.
Place a piece of foil large enough to enclose the fish completely on a flat surface. Carefully spread out ⅓ of the marinade inside the cavity of the fish, and top with the remaining marinade. Wrap the foil around the fish, making a neat packet. Marinate in the refrigerator overnight or for 1 hour at room temperature.
Place the fish on the grill over medium-hot coals. Cook on one side for 15 minutes. Gently flip the package over and cook for 15-20 minutes, or until the fish is just opaque all the way through. Do not overcook the fish or it will be tough and dry. Unfold the foil and serve the fish immediately.
Source: San Francisco Examiner Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA