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Curry fish in banana leaves
Curry fish in banana leaves
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate spicy fish curry by presenting it in a banana leaf parcel for an authentic touch.
Ingredients:
  • 800g firm white fish fillets (such as barramundi or snapper), cut into 2.5cm pieces
  • 1 x 140ml can coconut cream
  • 28.00 gm red curry paste
  • 125.00 ml loosely packed fresh coriander leaves
  • 2 makrut lime leaves, finely shredded
  • 4 fresh banana leaves, cut into 25cm squares
  • Fresh coriander leaves, extra, to garnish
  • Lime wedges, to serve
Instructions:
  • In a medium bowl, gently mix coconut cream, curry paste, coriander, and lime leaves. Pour the mixture over the fish and stir until evenly coated.
  • Lay banana leaves with the vein-side up on a clean work surface. Divide the fish mixture evenly among the centers of the banana leaves. Fold the edges of the banana leaves together to cover the filling. Secure each parcel by using 2 toothpicks.
  • Lay the fish parcels in a 30cm-diameter bamboo steamer. Fill a wok with enough water to reach a depth of 5cm and bring to a boil over high heat. Set the steamer over the wok with simmering water (ensuring the base of the steamer is not touching the water). Steam with the lid on for 12-15 minutes or until the fish is fully cooked. Remove from the heat.
  • Plate the fish parcels evenly among serving dishes and garnish with a generous sprinkle of fresh coriander. Accompany with steamed rice and vibrant lime wedges for a flavorful presentation.

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