---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fish, Seafood, Oriental
       Yield: 4 servings
       3    Garlic cloves
       1 ts Black peppercorns
       2 tb Chopped fresh coriander root
       1 sl Fresh ginger, quarter-sized
            -  crushed -
   1 1/2 tb Soy sauce
       2 lb Whole Snapper
            -=OR=- Striped Bass -=OR=-
       4    Whole Trout
       1 lg Banana leaf
            -(or more if needed)
            Vegetable oil
            -(for oiling leaf)
 ------------------------------CHILE LIME SAUCE------------------------------
       3 sm Green serrano chiles
            - seeded and finely chopped
       3    Garlic cloves
       2 tb Fresh coriander leaves
       1 ts Sugar
     1/4 ts Salt
     1/2 c  Fresh lime juice
     1/3 c  Chicken stock
   This recipe illustrates the popular use of banana leaves as a food wrapper
   in Asia. Aluminum foil works well as a substitute.
   IN A MINI-FOOD PROCESSOR, add the garlic, peppercorns, coriander root and
   ginger; process into a fine mince. Transfer into a mortar and pound into a
   smooth paste; add soy sauce and blend thoroughly. Clean fish and pat dry
   with paper towel. Rub garlic mixture over entire fish; set aside for 30
   minutes. Choose a banana leaf about 6 inches longer and 3 times wider than
   the fish. Rinse leaf with cold water to clean. Plunge leaf into a pot of
   boiling water for a few seconds to soften. Wipe dry. Using a knife or
   scissors, remove the thick spine in the leaf. Place the leaf with its
   glossy side down on a work surface. (Use more leaves if needed.) Brush oil
   on the leaf where the fish will lie. Set the fish with the marinade on the
   oiled surface. Fold over the wide sides overlapping at the top and secure
   with toothpicks. Turn over package, fold over ends to enclose sides, and
   secure ends with toothpicks to make a neat parcel. Set packet about 3
   inches above medium-high heat coals and grill each side for 8 to 10
   minutes. NOTE: If using trout, marinate the 4 fish together. Wrap each 1
   individually and reduce the grilling time to about 3 minutes on each side.
   Serves 4 as part of an Asian multicourse menu. Transfer to a serving plate.
   Open leaf and serve with accompanying sauce.
   CHILE LIME SAUCE: In a mortar or a mini-food processor, add the chiles,
   garlic, coriander leaves, sugar and salt; pound (or chop) into a smooth
   paste. Put chile mixture into a saucepan with lime juice and stock; bring