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BBQ Barramundi in Banana Leaf or Turmeric Leaf

  • 4servings
  • 25minutes

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 kg whole barramundi - cut into half and score fish on both sides for even cooking

  2. 1 1/2 tsp palm sugar or dark brown sugar

  3. whisked - 70

  4. salt to taste

  5. Juice of 1 lemon

  6. 2 tbsp vegetable oil

  7. 1 tbsp tamarind paste

  8. 1 cup warm water

  9. A large piece of banana leaf or large turmeic leaf

  10. substitute: aluminum foil

  11. greaseproof paper

  12. 2-4 toothpicks, soaked in water

  13. 3-4 fresh kalamansi limes , cut into halves

  14. 1 onion , sliced, for garnish

  15. A few sprigs fresh coriander leaves for garnish

  16. optional

  17. 8 shallots , peeled or 1 big onion peeled

  18. 4 garlic , peeled

  19. 1 inch fresh ginger , peeled

  20. 2 stalks lemongrass, tender ends only

  21. 4-6 dried chilies, softened in hot water

  22. 1 1/2 tsp belacan,

  23. 3 tbsp or to taste, chili paste or sambal olek

Instructions Jump to Ingredients ↑

  1. Rub fish with lemon juice and salt, set aside for 10 mins

  2. In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside

  3. Using a mortar & pestle or blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan and chili paste

  4. Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 mins

  5. Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thickened - similar to the consistency of thick cream

  6. Remove from heat, allow sauce to cool

  7. Add egg and mix well

  8. Soften banana leaf or turmeric leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil

  9. Spoon and spread half the sauce on the banana leaf or turmeric leaf, lay the fish on top, spoon the rest of the sauce on the fish

  10. Fold the banana leaf or turmeric leaf into a packet, secure with toothpicks

  11. Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan, 10-15 mins, depending on the thickness of the fish, turn over once

  12. Garnish with sliced onions, coriander leaves and lime wedges

  13. Serve hot with steamed rice or a fresh salad

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