Name: Barramundi In Banana Leaf With Coconut Rice Recipe
Total time: 105 min
Yield: 4
Cuisine: Asian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Cooking barramundi inside a parcel locks in all the amazing moisture and flavour. 

How to make Barramundi In Banana Leaf With Coconut Rice Recipe

Valli Little & Warren Mendes

Crawler

Asian

<p>Cooking barramundi inside a parcel locks in all the amazing moisture and flavour. </p>

Non Vegetarian

Pescatarian

Sticky rice

Fish sauce

Grated palm sugar or brown sugar

Grated ginger

4 skinless barramundi fillets

Peanut oil

Garlic Cloves,  Finely Chopped

Spring onions,  thinly sliced

Coconut milk

Limes,  Sliced

Large fresh banana leaves

Kaffir lime leaves,  finely shredded

Rinse rice, then soak in a bowl of cold water for 1 hour. Combine fish sauce, sugar and 1 tbs ginger in a bowl, then brush over fish.

step 1

step 2

Heat oil in a frypan over medium heat and cook garlic, remaining 1 tbs ginger and half the spring onion for 2 minutes or until fragrant. Add the rice and stir to coat. Add 11/4 cups (310ml) hot water along with the coconut milk. Season and cook, covered, over low heat for 20 minutes or until rice is cooked.

step 3

Preheat barbecue to high. Place 2 lime slices in the centre of each banana leaf and top with a fish fillet and kaffir lime leaf. Fold up to form parcels and enclose in foil to seal. Barbecue, turning, for 12 minutes or until cooked. Top with chilli and remaining spring onion, then serve with rice.

step 4

Taste