Barramundi In Banana Leaf With Coconut Rice Recipe

Cooking Directions

• STEP 1.Start by marinating the barramundi fish with a mixture of spices such as turmeric, ginger, garlic, and lime juice.
• STEP 2.Wrap the marinated fish in banana leaves and secure it with toothpicks or kitchen twine.
• STEP 3.Grill the fish on medium heat for about 10-12 minutes on each side, or until it is cooked through and flakes easily with a fork.
• STEP 4.While the fish is grilling, prepare the coconut rice by rinsing the rice and then cooking it with coconut milk, water, pandan leaves, and a pinch of salt.
• STEP 5.Once the rice is cooked, fluff it with a fork and remove the pandan leaves.
• STEP 6.Serve the grilled barramundi on a bed of coconut rice and garnish with fresh herbs such as cilantro or Thai basil.
• STEP 7.Enjoy this flavorful and aromatic dish with a side of lime wedges and a spicy dipping sauce.

Cooking Tips

• Make sure to marinate the fish for at least 30 minutes to allow the flavors to penetrate.
• If you don't have banana leaves, you can use aluminum foil as a substitute.
• To enhance the smoky flavor, you can also grill the fish over charcoal.
• For a spicier version, add some chopped chili peppers to the marinade.
• To make the coconut rice even more fragrant, you can add a pandan essence or extract.

Storage and Serving

• Leftover barramundi in banana leaf can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fish in a steamer or microwave until heated through.
• The coconut rice can be stored in the refrigerator for up to 3 days and reheated in a microwave or on the stovetop.
• Serve the barramundi in banana leaf with coconut rice as a main course for lunch or dinner.
• Pair it with a fresh salad or steamed vegetables for a complete and satisfying meal.