Barramundi in Banana Leaf
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Barramundi in Banana Leaf
Recipe by Michael Weldon
Serves - 4
Prep Time - 10-15 minutes
Cook Time - 12 minutes
Ingredients
4 barramundi fillets, skin removed
Marinade
1 tbsp toasted mustard seeds
1 tsp toasted cumin seeds
1 tbsp fennel seeds
4 garlic cloves, grated
1 thumb-sized piece of ginger, grated
¼ cup desiccated coconut
2 green chillies
2 sprigs of curry leaves
2 tbsp coconut oil
Squeaky Gate extra virgin olive oil
Garnish
½ bunch of coriander
1 red chilli
1 green chilli
Serve with rice
4 large banana leaves, softened by moving over a hot flame
Method
In a mortar and pestle, grind the mustard seeds, cumin seeds, and fennel seeds into a fine powder.
Add the grated garlic and ginger to the mortar and pestle and pound into a paste. Add the chillies and curry leaves and continue to pound until a smooth paste forms. Stir in the desiccated coconut and coconut oil.
Coat the barramundi fillets with the marinade mixture.
Prepare the banana leaves by softening them over a hot flame. Cut the leaves into double the size of the fish fillets, ensuring they can be wrapped completely.
Place each fish fillet in the center of a banana leaf and fold the sides and other ends to form a parcel, sealing everything inside. Place the folded side down to keep it sealed.
Heat a grill or BBQ to medium-high heat. Brush the banana leaf parcels with olive oil and cook them for about 6 minutes on each side or until the fish is cooked through.
Garnish with chopped coriander, sliced red chilli, and sliced green chilli. Serve with rice.
