By Steve Sunk of Walkabout Chef
2 tsp vegetable oil
1-2 tsp sesame oil
65g Thai red curry paste
4 large pieces washed banana leaf
4 fresh, thick barramundi fillets
70g coconut cream
grated palm sugar, to taste
1 tbsp fish sauce
2.5cm piece fresh ginger,
juice of 1 lime
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 4 pieces of banana leaf, 40cm square. Place on barbecue and heat until the leaves soften and change colour. Remove.
Place a piece of barramundi in the centre of each 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 barbecue and 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 the thickest part of the package. There should be no resistance and the flesh should flake apart.
Meanwhile, combine coconut cream, palm sugar, fish sauce, ginger and lime juice in a small bowl. Whisk to combine.
Serve fish topped with coriander, chillies and coconut sauce. Garnish with fried shallots.