Pwason Griye and Bouyon Bred - National dish of Seychelles (Day 89)

Ive never tried anything from seychelles before. Thank you @Chloe for all of this!
Recipe below
Pwason Griye:
Ingredients
1KG Red Snapper, de-scaled and cleaned 20g ginger
6 Cloves of garlic
1 medium brown onion
1 tsp tomato paste
15g flat leaf parsley
6g thyme, de-sprigged 1 Tbsp dark soy sauce 2 Tbsps light soy sauce 1/2 Scotch Bonnet
1 Small Tomato
10 curry leaves
1 Large Banana Leaf Oil, salt, black pepper
Pre-heat the oven to 180
Score the fish at an angle, do not go through completely. Season the fish throughout with salt.
In a bender add all the rest of the ingredients minus the banana leaf with 2 tbsps of oil, blend
until it forms a paste. Rub the paste all over the fish inside and out and stuff the cavity and
every cut with the marinade.
If you have a gas stove, turn it up to high and quickly pass the banana leaf over until bright
green, glossy and pliable. Otherwise, wet with water and place it in the oven for 2-3 mins until
bright green.
Let the banana leaf cool down, then wrap the fish in it. Place into a baking tray, and seal with
foil.
Bake in the oven for 30-45 mins, until fully cooked.

[@kathleenlazarus3168]

That snapper looks delicious! Visiting the Seychelles is still on my bucket list since I was a child. I love this series so much! You've inspired me to recreate many dishes you've filmed.