ChefTalk.com: Red Snapper Cooked in Banana Leaves with Asian Vinaigrette Red Snapper Cooked in Banana Leaves with Asian Vinaigrette ================================================================================ Christopher Koetke on 11/19/2005 Red Snapper 4 each 6 oz. red snapper fillets, pin boned with skin on 4 T. chopped green onion 1/2 red pepper, cut into fine julienne 12 3" pieces lemongrass, washed 2 t. finely chopped fresh ginger 2 T. butter, room temp. 4 large banana leaves Asian vinaigrette 1/4 c. peanut oil 1/4 c. red wine vinegar juice of 1 lemon 2 T. soy sauce 1 T. mirin 1 1/2 t. minced jalepeno 1 oz. ginger, grated 2 scallions, minced additional cayenne pepper to taste       Place a seasoned piece of red snapper on a suitably-sized piece of banana leaf. Top with green onion, red pepper, lemongrass, ginger, and butter. Enclose fish in banana leaf like a package. Tie with a strand of banana leaf. Bake in a 400 degree oven for about 13 minutes. To make vinaigrette, place all ingredients in a bowl and mix. To serve, cut the top of the banana leaf and roll it back slightly to expose the fish. Pour a small amount of vinaigrette on the fish. Serve immedietely with additional vinaigrette on the side. Yield: Servings 4