BBQ Fish In Red Curry Spices

Ingredients:
750g Fish fillets ~ sliced into strips abt 1/2" thick
4-6 pcs banana leaves ~ cut into abt 16" squre
15g Thai basil leaves
10g Coriander / Cilantro leaves
1 fresh red chili ~ thinly sliced
2 limes ~ cut wedges

Marinate:
2 tbsp red curry paste
100ml coconut milk
1 tsp fish sauce
1 tbsp rice / cornstarch flour
1 tbsp brown sugar
1/4 tsp sea salt
4 kaffir lime leaves ~ thinly sliced

Directions:

1. In a large bowl, mix all the marinate mixture till smooth paste.  Toss the fish in this mixture until coated well to ensure even seasoning.
2. On a clean work-surface, arrange a banana leaf (shiny side down) & place about 4 Thai basi leaves in the center of the bottom 1/4 of the leaf.  Top the basil with 4-6 slices of fish per package, shingling them tightly.  Gently, yet tightly, roll the fish in the banana leaf, creating several layers around fish & securing it with toothpicks or skewers.
3. Cook the fish on a preheated grill, griddle, or skillet over medium heat for about 3-5 mins on each side, until the leaf is lightly-charred & fish is cooked through.  (If doubt about doneness, use an instant read thermometer for 135 F / 57 C)
4. To serve, carefully open the packets, drizzle with coconut milk & sprnkle with coriander leaves & chilies.  Serve with lime wedges.