Mackerel grilled in banana leaf


3 garlic cloves
2 lemongrass stalks
2 cm ginger
8 spring onions, sliced
80 ml peanut oil
1 large or 2 small banana leaves
1 x 1- 1.4 kg mackerel, cleaned and gutted
1/3 cup of fried shallots

Roughly chop garlic, lemongrass and ginger, then place in mortar or food processor to form a paste.
Place the peanut oil and spring onions in a small saucepan and gently heat. As soon as the onions wilt, remove from heat.
Cut the banana leaf into seven rectangles of approximately 20 by 30 cm. Soften banana leaves by dropping them into in boiling water for 20 seconds. Remove and pat dry. They can now be folded easily without tearing. Place one banana leaf shinny side down on the workbench. Place second banana leaf on the top half and continue with remaining leaves moving around the original leaf.
Place fish onto of the banana leaves. Make a pocket in the fish starting with an incision just below the head and continue lengthways along the side of the fish. Now carefully cut fish away from ribcage. Fold the flesh back to expose the bones. Into this cavity add the garlic paste, fried shallots and spring onions with the oil. Gently fold fish over the filling.
To wrap the fish fold in the banana leaves at the head and tail of the fish, and then roll lengthwise, fold over sides and secure with skewers.
Place on a hot grill and cook for approximately 15 minutes.
Remove the fish from the heat and unwrap, taking care to not get steam burns. Serve on the banana leaf with lime, chili and salt dipping sauce.

This recipe from Hanoi Cooking Centre