- 2 (about 800g) barramundi fillets, cut into 8 portions
- 2 tablespoons fresh lime juice
- 1 long fresh red chilli, finely chopped
- 2 garlic cloves, peeled
- 3cm-piece fresh ginger, peeled, thinly sliced
- 1 stem lemon grass, pale section only, finely chopped
- 100ml Kara coconut cream
- 1 tablespoon fish sauce
- Steamed white rice, to serve
- Lime wedges, to serve
- You will need eight 10cm lengths of banana leaf and a large metal steaming pan or bamboo steamer for this recipe. Banana leaves are available from greengrocers or Asian supermarkets.
- Step 1Place the fish in a glass dish. Drizzle with lime juice and season with salt.
- Step 2Place the chilli, garlic, ginger and lemon grass in a mortar and use a pestle to gently pound until a smooth paste forms. Add coconut cream and fish sauce and stir until well combined.
- Step 3Wipe the banana leaves with a damp cloth. Place 2 pieces of banana leaf in a large metal steaming pan or bamboo steamer over a saucepan or wok of simmering water. Steam, covered, for 30 seconds or until leaves are soft and pliable. Place banana leaves on a clean work surface so they form a cross. Place 2 pieces of fish in the centre of the cross and top with one-quarter of the spice paste. Fold banana leaf to enclose fish and make a parcel. Secure each end of the parcel with a toothpick. Repeat with remaining banana leaves, fish and spice paste. Place fish parcels in steaming basket. Steam, covered, for 8 minutes or until fish flakes with a fork. Divide among serving plates and serve with steamed rice and lime wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: William Meppem
- Publication: Australian Good Taste