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 
  ~--