WHO:       Anthony Georgeff – SPICE Magazine
WINE:      Watershed Shades Sauvignon Blanc Semillon 2009
WHAT:     Pink Snapper, Stuffed with Prawns and Wrapped in Banana Leaves

Anthony Georgeff is editor and co-owner of SPICE magazine. Publishing a food and wine mag is thirsty and hungry work and, since SPICE is entirely local, he was more than happy to find some great Western Australian food to have with some great Western Australian wine.

With a good SSB blend like the Watershed, there’s always a few things going on in the taste department so there are a few levels of flavour to the fish. The cooked snapper flesh stays nice and clean and light with just a hint of zing from the chilli, a little bit of sharpness from the lemon, and some aroma from the garlic. All of the punch is in the belly with the prawns.

Fresh green banana leaves make for a lovely grassy vegetative wrap and with the unpretentious hot weather and friends vibe of SSB, it’s like a fancy pack of fish and chips you can tear open and enjoy.

Whole Pink Snapper, Stuffed with Prawns and Wrapped in Banana Leaves
(Serves 4-6)

2kg whole pink snapper, gutted and scaled
a dozen tiger prawn tails, cleaned and peeled (yabbies are great too)
50g butter
4 cloves local garlic, finely sliced
1 large red chili, finely sliced
1 lemon, halved lengthwise and sliced
2 rolls of banana leaves
splash white verjuice or white wine

Slash the fish with 4 deep diagonal cuts. Then on one side, stuff the cuts with a slice of lemon, chili, garlic, and a little butter. Fill the cavity loosely with the prawns and the rest of the lemon and butter. Secure the belly with a skewer. Splash a little verjuice over the fish.

Now wrap the fish in the banana leaves (easier said than done – they tear like a bastard). A good way is to just fold a leaf from tail to tail via the head and then wind and overlap to wrap along the length. Tie with string.

Cook in a 220C oven for about 40 minutes. Times will vary so have a cheeky feel (firm) and a peek (white).

Take it to the table, cut open the leaves and have at it with forks or fingers all while enjoying a bottle or two of Watershed Shades Sauvignon Blanc Semillon 2009.