1 purple Asian shallot, chopped
1 garlic clove, finely chopped
2 tsp galangal, finely chopped
1 tbsp fresh turmeric, chopped
1 long fresh green chilli,
deseeded, coarsely chopped
1 stem lemongrass, pale
part only, finely chopped
2 kaffir lime leaves, shredded
¼ cup palm sugar, finely grated
¼ cup lime juice
1 tbsp fish sauce
4 (about 150g each) snapper fillets
2 banana leaves
jasmine rice and lime wedges, to serve
1 daikon (white radish), peeled, cut into matchsticks
1 carrot, peeled, cut into matchsticks
1 tbsp white vinegar
1 tbsp caster sugar
1 tsp salt
½ cup coriander leaves
To make turmeric paste, place shallot, garlic, galangal, turmeric, chilli, lemongrass and lime leaves in a mortar.
Pound until finely crushed. Add sugar, lime juice and fish sauce. Stir to combine.
Place fish in a glass bowl with turmeric paste; turn to coat. Set aside for 30 minutes.
To make pickled vegetables, combine daikon, carrot, vinegar, sugar and salt in a large bowl. Set aside for 15 minutes. Drain well. Add coriander and toss to combine.
Heat a chargrill on high. Place fish between banana leaves. Chargrill for 3-4 minutes each side or until cooked through. Place fish on a platter. Serve with pickled vegetables, rice and lime wedges.