serves
4
prep
5 minutes
cook
55 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
55
minutes
difficulty
Easy
level
Stream free On Demand
Tastes Like Home
Watch the full episode here.
G
Watch the full episode here.
G
Ingredients
- 1 plate-sized barramundi, 550-650 g
- salt and black pepper
- 1 tbsp brown sugar
- 1 banana leaf
- 1 long red chilli
- 3 cm x 4 cm piece ginger, finely grated
- 3 spring onions, thinly sliced
- 1 cup basmati rice
- 400 ml coconut cream
Instructions
- Season the whole barramundi with salt, pepper and brown sugar inside and out.
- Place the fish on the banana leaf and layer chilli, ginger and spring onion over and in the fish.
- Wrap fish in the banana leaf tightly, tie with kitchen twine to hold it together, then wrap the banana leaf fish parcel in foil.
- Place in 180˚C fan-forced oven for approximately 45 - 55 minutes, depending on the size of your fish.
- Add rice (no need to wash!) and coconut cream to saucepan (add a little water if needed to bring the liquid level to your first knuckle when placing your fingertip on the surface of the rice), cover with lid and cook over low heat for approximately 10 - 12 minutes. Leave to rest with lid on for 10 minutes. Serve the barramundi with the coconut rice.
Note
• Ask your fishmonger to scale, gut and clean the barramundi for you. You can substitute coconut milk for the coconut cream to cook your rice, it simply won't be as creamy.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Tastes Like Home
