Thai cuisine with Bammut: Steamed whole fish in banana leaves and burned chili paste

Serves 16

INGREDIENTS:
2kg whole sea bass, redfish or trout with head and tail.
4 tablespoons burned chili paste
Banana leaves
Aluminium foil
For serving:
6 dl coconut milk
1 handfull thai basil
100 g roasted peanuts
4 lime, cut in half
4 red chilies, fine chopped without seeds

PREPARATION:

• Cut small pockets in the fish and add the chili paste in it.
• Wrap the fish in banana leaves and then in foil.
• Grill or bake the fish on 200c for approx 20 min.
• Serve with rice.