Barramundi is a good option but make sure its wild and NOT farmed. You’ll need to ask because labelling laws don’t make this info easy to find.
Steaming is a healthy way to cook fish. It keeps all the juices in so none of the nutrients are lost and the fish stays moist and flavoursome. You can choose another fish if you can’t find barramundi but make sure that it’s a fairly fleshy fish like snapper, kingfish, mahi mahi or jewfish
Barramundi in a Banana Leaf, Thai style’. [df, gf ]
You will need:
1 BUNCH CORIANDER, ROUGHLY CHOPPED
1 CHILLI, CHOPPED
2 STALKS LEMONGRASS, WHITE PART ONLY, FINELY CHOPPED
1 TBSP GINGER, GRATED
2 KAFFIR LIME LEAVES, SLICED
1 TSP SESAME OIL
1 TSP SEA SALT
1 × 2 KG (4 lb 4 oz) WHOLE BARRAMUNDI
1 LIME, SLICED
BANANA LEAVES, TO WRAP
½ CUP CORIANDER LEAVES
1 TBSP OLIVE OIL
Pound or blitz the coriander, chilli, lemongrass, ginger, lime leaves, sesame oil and salt into a paste. Rub the paste all over both sides of the fish. Lay half the lime slices on the banana leaf then place the fish on top. Drizzle with the olive oil. Place coriander leaves and the rest of the lime slices on top. It’s also nice to stuff the fish with the coriander leaves and lime wedges if you have extra. Wrap the fish inside the banana leaves and secure with string. Depending on the size of your fish, you may use just one banana leaf or a few and overlap them.
Place the fish parcel on the barbecue, or in the oven for 20 minutes at 180°C (350°F), and cook until fish is tender; about 7 minutes on each side if barbecuing.
The fish is cooked when it comes away from the bone easily when gently pulled apart with a knife.
To serve, place the parcel on a platter. Open up the parcel to expose the fish and use the leaf as a base to keep the juices in while you serve the fish. Remember banana leaves are not edible.