Singapore-Spiced Halibut in Banana Leaves

Name: Singapore-Spiced Halibut in Banana Leaves
Ingredients: 8 4-ounce pieces halibut, each about 6 by 2 inches and 1/2 inch thick; Coarse salt (kosher or sea) and freshly ground black pepper; 4 rectangular pieces of banana leaf, each about 12 by 14 inches; 8 macadamia nuts, rough chopped (optional); A 5-inch piece of fresh ginger, peeled and rough chopped; A 1-inch piece of fresh turmeric (or 2 teaspoons powdered); 4 shallots, peeled and rough chopped; 4 stalks lemongrass, trimmed and rough chopped; 4 cloves garlic, peeled and rough chopped; 4 Thai, serrano, or jalapeno chiles, seeded and rough chopped (for spicier fish, keep the seeds); 1 teaspoon freshly ground black pepper; 2 tablespoons Asian fish sauce or soy sauce; 5 tablespoons vegetable oil

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Get the recipe for Singapore-Spiced Halibut in Banana Leaves from Episode 103: Fish Hits the Fire of Steven Raichlen's barbecue show Project Fire.

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Ingredients

8 4-ounce pieces halibut, each about 6 by 2 inches and 1/2 inch thick
Coarse salt (kosher or sea) and freshly ground black pepper
4 rectangular pieces of banana leaf, each about 12 by 14 inches
8 macadamia nuts, rough chopped (optional)
A 5-inch piece of fresh ginger, peeled and rough chopped
A 1-inch piece of fresh turmeric (or 2 teaspoons powdered)
4 shallots, peeled and rough chopped
4 stalks lemongrass, trimmed and rough chopped
4 cloves garlic, peeled and rough chopped
4 Thai, serrano, or jalapeno chiles, seeded and rough chopped (for spicier fish, keep the seeds)
1 teaspoon freshly ground black pepper
2 tablespoons Asian fish sauce or soy sauce
5 tablespoons vegetable oil