serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Brought To You Buy The Letter C
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 2 banana leaves, washed
- 1 kg whole barramundi, cleaned
- 1 small brown onion, finely chopped
- 5 green birds eye chillies, seeds removed, finely chopped
- 2 bird's eye chillies, finely chopped
- 3 cm x 4 cm piece ginger, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp ground turmeric
- 1 tbsp soy sauce
- 1 tsp salt
- 2 lemons, juiced
- ¼ cup coriander leaves, finely chopped
- 2 tbsp oil (coconut or olive oil)
- buttered toast, to serve
Instructions
- Preheat the oven to 180˚C. Line a baking tray with a sheet of foil and top with the banana leaves and set aside. Score the fish of the barramundi on both sides, in a diamond pattern and set aside while you make the chilli paste.
- In the bowl of a food processor or blender, combine the onion, chillies, ginger, garlic, turmeric, soy sauce, salt, lemon juice, coriander leaves and oil. Blend well to a thick paste. Alternatively, you can use a mortar and pestle rather than a food processer.
- Rub the chilli paste into both sides and the cavity of the fish. Place the marinated fish onto the banana leaves, then wrap well with the banana leaves, then the foil to ensure the fish is secure. Place the wrapped fish onto the baking tray and bake for 20 minutes, or until cooked through.
- To serve, unwrap, remove fish off the bone and place onto pieces of buttered toast.
Note
• This can also be cooked on the barbecue. Cook on a heated barbecue for 12—15 minutes, or until cooked through. Barramundi can also be substituted with swordfish or Spanish mackerel fillets for this recipe.
Photography by Jiwon Kim.
Want more from The Cook Up?
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
Brought To You Buy The Letter C
