So we ended up with the less exotic, but no less toothsome, Yellow-striped Red Snapper, or Ehu. Once stuffed with herbs and coconut, and grilled in fresh banana leaves, the Ehu were a swimming (sorry, couldn’t resist) addition to our home-grown luau: grilled ehu, pork laulau, kalbi beef, huli-huli chicken, assorted poke, sesame watercress, green papaya salad, poi, and rice. And Ted’s macadamia nut pie after a walk to the beach to see the sunset.
GRILLED EHU (RED SNAPPER) IN BANANA LEAF
2 banana leaves, cleaned and oiled
2 Ehu (1-1.5 lb each), scaled and cleaned
fresh ground pepper
4-5 cilantro roots
8-10 wild (sometimes called kaffir) lime leaves
large sprig of cilantro
1 lime, sliced
1/2 cup grated coconut
! lime, quartered
Rinse and pat fish dry. Place each fish on a banana leaf, then make 2 slashes on each side.
In a mortar, pound together cilantro roots, salt and pepper. Put a bit of the paste in all the slits.
Season the cavity of each fish, then fill with lime leaves and slices, cilantro and coconut. Roll banana leaf around fish. Oil outside of each packet, then place on pre-heated grill.
Grill about 8-12 minutes each side, depending on the size of your fish. Remove packets from heat, and leave wrapped until service. When unwrapped, squeeze fresh lime juice over whole fish.