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Thursday, October 20, 2011

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

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