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Barramundi in banana leaf with coconut rice
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Prep Time:
75 minutes
Cook Time:
30 minutes
Total Time:
105 minutes
Barramundi baked in a parcel for juicy and flavorful fish.
Ingredients:
  • 265g rice
  • 24.40 gm fish sauce
  • 20.00 ml grated palm sugar or brown sugar
  • 40.00 ml grated ginger
  • 4 x 200g skinless barramundi fillets
  • 18.20 gm peanut oil
  • 6 spring onions, thinly sliced
  • 125ml coconut milk
  • 2 limes, sliced
  • 4 large fresh banana leaves (see notes)
  • 4 makrut lime leaves, finely shredded
  • 2 long red chillies, thinly sliced
Instructions:
  • First, wash the rice thoroughly, then let it sit in a bowl of chilled water for an hour. Next, mix fish sauce, sugar, and 1 tablespoon of ginger in a bowl before brushing it over the fish.
  • Allow the mixture to marinate for 15 minutes before moving on.
  • In a frypan over medium heat, sauté garlic, 1 tablespoon ginger, and half the spring onion in oil until fragrant. Stir in rice to coat. Pour in 1 1/4 cups (310ml) hot water and coconut milk. Season, cover, and simmer on low heat for 20 minutes until rice is cooked.
  • 1. Heat your barbecue to high. 2. Arrange 2 lime slices at the center of each banana leaf. 3. Place a fish fillet and a lime leaf on top. 4. Fold the banana leaf to create parcels and seal tightly with foil. 5. Grill, turning occasionally, for 12 minutes or until fish is cooked. 6. Sprinkle with chili and the rest of the spring onion. 7. Serve with rice.

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