Thai-style Fish Baked in Banana Leaves with Mixed Salad

Fish and Marinade

• 50 g roasted peanuts, salted
• 2 garlic cloves
• 20 g fresh lemon grass, white part only, cut in pieces (approx. 3 cm)
• 4 fresh makrut lime leaves (see tip)
  or 5 g grated lime zest (see tip)
• 50 g coconut cream
• 40 g Thai red curry paste
  or 40 g Thai yellow curry paste
• 4 red snapper fillets, skin on (200-250 g each)
  or 4 cod fillets, skin on (200-250 g each)

Salad

• 15 g lime juice
• 1 tsp salt
• 40 g agave syrup
• 200 g cos lettuce, cut in pieces (approx. 1 cm slices)
• 100 g cucumber, sliced (approx. 3 mm)
• 10 g fresh coriander leaves, roughly chopped
• 1 - 2 fresh chillies, thinly sliced (3 mm) (optional)
• 100 g cherry tomatoes, halved
• 10 g fresh lemon grass, white part only, thinly sliced (approx. 2 mm)

Garnish

• 1 lime, cut in wedges
• 10 g fresh coriander leaves, roughly chopped
• 1 fresh chilli, thinly sliced (2 mm) (optional)