Asian-Marinated Snapper in Banana Leaves
Rinse the fish and pat dry. Score the skin on both sides 3-4 times.
Trim both ends of lemongrass and peel tough outer layer. Cut lemongrass into rings. In a bowl, stir the lemongrass with the ginger, soy sauce, rice wine, fish sauce, sesame oil and sugar.
Place the snapper in a dish and pour the lemongrass mixture overtop. Allow to marinate for 30 minutes.
Rinse the scallions and cut into rings. Cut the banana leaves if necessary. Remove the snapper from the marinade and place each on a banana leaf. Sprinkle with the scallions and cilantro, and drizzle with some of the marinade. Fold the banana leaves around the fish to enclose and tie with kitchen twine. Place until the broiler of a 200°C (approximately 390°F) convection oven until cooked, about 15 minurwa.