Fish with a Cashel Gilger Marinade Serving Size - 4 Prepared By - Ellice & Monty Recipe Rating
			2 1/2 pounds sea bass or halibut, scaled and cleaned 1/4 cups raw cashews 2 shallots or 1 small onion, finely chopped 1/2-inch piece fresh ginger, finely chopped 1 garlic clove, crushed 1 small fresh red chili, seeded and finely chopped 2 tablespoons vegetable oil 1 tablespoon shrimp paste 2 teaspoons sugar 2 tablespoons tarmarind sauce 2 tablespoons soy sauce salt and coarsely ground pepper 3-4 banana leaves
			Slash the fish 3 or 4 times on each .1 side with a sharp knife. Set aside. Grind the cashews, shallots or onion, ginger, garlic and chili to a fine paste in a mortar with a pestle, or in a food processor. Add the vegetable oil, shrimp paste and sugar and season to taste with salt. Blend, then add the tamarind sauce, ketchup and lime juice and blend again. Cover both sides of each fish with the paste and set aside in the refrigerator for up to 8 hours to allow the flavors to mingle. If using banana leaves, remove and discard the central sterns. Soften the leaves by dipping them in boiling water. To keep them upple. rub the surfaces with vegetable oil. Spread the marinade over the fish. then wrap them separately in the banana leaves, secured with a skewer. Set aside in a cool place to allow the flavors to mingle for up to 3 hours Place the wrapped fish on a glowing BBQ for 35-40 min.