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INSTRUCTIONS
2. Season the fish with a little salt and pepper. Set aside.
3. Heat the river stone or hard rock on a medium heat, until very hot. Using tongs, carefully put the hot rock in the middle of the grated coconut, allowing it to scorch the coconut.
4. When cool, remove the rock, add a little water and begin squeezing a thick coconut milk.
5. Separate the milk and toasted coconut. Add the salt and sugar to the coconut milk, whisk until sugar nearly dissolves.
6. On the banana leaf, place the fish skin up first. Then top with onion, ginger, toasted coconut, lemongrass, basil, and green vegetables.
7. Before sealing the parcel with string or a piece of spring onion, spoon some of the seasoned coconut milk on top of the fish.
8. Steam for no longer than 15 minutes.
9. Serve with steamed coconut or lemongrass infused rice, and a homemade tomato chilli chutney.