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What’s more Australian than BBQ Barramundi. For Christmas cheer add a tablespoon of rum.

INGREDIENTS

2 teaspoons vegetable oil

1-2 teaspoons sesame oil

¼ cup Thai red curry paste

4 large pieces washed banana leaf, softened first over BBQ

4 fresh, thick fillets barramundi

¼ cup coconut cream

Grated palm sugar to taste

1 tablespoon fish sauce

1 lime, juiced

1 bunch fresh coriander, picked

1-2 long red chillies, sliced thinly

Fried shallots or garlic to garnish

METHOD

In a small saucepan combine oils with curry paste. Fry 3-4 minutes until paste splits and becomes fragrant.



Cut a piece of banana leaf, 40cm square. Place on BBQ and heat until leaf softens and changes colour. Remove.



Place a piece of barramundi in the centre of the leaf and spoon a little curry paste onto the fish. Spread evenly.



Fold banana leaf around fish to make a parcel, tie with kitchen string.



Place package on BBQ and for cook 6-8 minutes on each side. Vary the cooking time according to the thickness of fillets used. To test if done, insert a skewer or a toothpick into thickest part of the package. There should be no resistance and the flesh should flake apart.



Meanwhile, combine coconut cream, palm sugar, fish sauce, and lime juice in a small bowl. Whisk to combine.



Serve fish topped with coriander, chillies and coconut sauce. Garnish with fried shallots.



Serving size: Serves 4



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