1 |
large hessian sack, (see note) |
|
salt and ground black pepper, to taste |
1 x 4kg |
fish, (such as groper, snapper or coral trout) |
1/4 bunch |
dill, chopped |
1/4 bunch |
flat-leaf parsley, leaves chopped |
6 |
large banana leaves, (you will need enough to wrap the fish in 2 layers) |
200ml |
smoky barbecue sauce |
1 |
fresh coconut, flesh grated, to serve |
|
Coconut cream sauce, to serve |
|
lime halves, to serve |