Thai Pollock Baked in Banana Leaves with a Coconut Sambal

Ingredients

• 600g Alaska pollock fillets, skin on
• 2 fresh banana leaves for wrapping
• Toothpicks or kebab sticks for fastening, pre-soaked in water
• Thai sticky rice, to serve
• 2 lemongrass stalks, tough outer leaves discarded and chopped
• 3cm piece of ginger or galangal, peeled and finely chopped
• 5 garlic cloves
• 6 small shallots, peeled and chopped
• 3 x red bird's eye chillies
• 1 large red chilli
• 4 kaffir lime leaves, or the juice
• 3cm piece of turmeric, peeled and chopped or ½ tsp turmeric powder
• 1 tbsp fish sauce
• A handful of coriander leaves
• A handful Thai basil (optional)
• 150g fresh coconut pieces, diced
• 1 red onion, peeled and finely diced
• 1 tsp sugar
• Zest and juice of 1 lime
• ½ tbsp soy sauce
• A small handful of coriander
• Fish sauce, to taste
• Freshly ground black pepper