1

Trim 2 banana leaves to make one 30cm x 50cm rectangle and two 15cm x 30cm rectangles. Using metal tongs, dip 1 piece at a time into a large saucepan of boiling water then remove immediately. Rinse under cold water and pat dry. Trim remaining banana leaf to f it your barbecue grill plate.

2

Using a sharp knife, cut 4 slits in each side of the snapper. Combine sweet chilli and fish sauces, lemongrass, lime leaf, garlic and oil in a bowl. Combine ginger, carrot, capsicum and shallots in another bowl.

3

Place the 30cm x 50cm banana leaf on a flat surface. Place one 15cm x 30cm leaf in centre of larger leaf, turned on a 45-degree angle. Drizzle half the sweet chilli mixture over smaller banana leaf and top with fish. Pour over remaining sweet chilli mixture. Top fish with vegetable mixture and remaining 15cm x 30cm leaf, turned on a 45-degree angle. Fold corners of larger leaf into centre to enclose fish. Tie parcel with kitchen string at 10cm intervals to secure.

4

Preheat a covered barbecue over medium heat. Place remaining trimmed banana leaf onto heated grill plate. Place fish parcel on leaf. Cook, covered, for 30–35 minutes or until just cooked through.

5

Combine sprouts, coriander and mint in a bowl. Place snapper on a serving platter and serve with herb mixture and lime wedges.