SET UP YOUR EGG
Mix the coconut cream with the garlic and chilli marinade, coat the fish and set aside. Blitz the sambal ingredients until finely chopped but still textured.
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 200°C.
Rinse the rice until the water runs clear. Add to a pan with 450ml cold water, plus the turmeric and salt. Bring to the boil, cover and simmer over a low heat for 10-12 minutes. Remove from the heat and leave to steam for 5 minutes.
COOK THE FISH
While the rice is cooking, place the banana leaf on the grill for a few seconds to soften, then transfer to a work surface.
Wrap the fish securely in the leaf then grill the parcel for 5 minutes on each side, until lightly charred.
Halve the lemon widthways and place on the grid alongside the fish parcels to char.
MAKE THE SALAD
Toss the sugar snaps with a little olive oil. Place in a wire sieve and place on the grid beside the fish, tossing occasionally until lightly charred. Combine with the chickpeas, red onion and peanut chutney, then drizzle with olive oil and season to taste.
Unwrap the fish and serve with the turmeric rice, sambal and salad, finishing with a squeeze of the caramelised lemon.
