Juliet's grilled red snapper

Ingredients for 2 servings:

• 2 peppers, chopped
• 2 stalk(s) lemongrass, chopped
• 2 garlic cloves, peeled
• 2 shallots, peeled
• 15 g ginger, peeled
• 15 mint leaves (alternatively: 4 peppermint tea bags)
• 1 lime(s)
• 1 tsp brown sugar
• 60 g coconut cream (slicable product, not coconut milk, otherwise it will be too liquid)
• 1 tsp cumin
• 2 fish(s) (red snapper), gutted and scaled

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

The recipe is also suitable for other fish

Blend all ingredients (except the fish) in a blender until a thick paste forms. Clean, wash, and dry the fish. Cut four slits in the skin of the fish on each side, from top to bottom, down to the bones. Coat the fish with half of the paste, inside and out, rubbing the paste into the slits. Prepare two sheets of 30 x 30 cm non-stick aluminum foil. Wrap the fish individually and seal the parcels tightly. Marinate in the refrigerator for at least 1 hour. Grill the parcels over medium-low heat for 15-20 minutes. Place each parcel on a plate and open at the table. Serve with the remaining paste and fresh baguette.