Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon ground white peppercorns

  2. 3 garlic cloves, chopped

  3. 1 small red chilli, seeds remove and chopped

  4. 1/2 bunch coriander, root and stems washed and chopped

  5. 1 tablespoon palm sugar

  6. 1 tablespoon fish sauce

  7. 4 x 180g Coral Trout fillets, skin removed

  8. banana leaves, softened in warm water

  9. toothpicks

  10. Salad

  11. 1 young coconut, split opened and flesh coarsely chopped

  12. 2 long red chillies, seeds removed and cut into strips

  13. 100g green beans, tailed and sliced diagonally into 1 cup picked fresh coriander leaves

  14. 3 green onions, sliced

  15. Dressing

  16. 1 garlic clove, crushed

  17. 2 teaspoons grated ginger

  18. 2 teaspoons grated palm sugar

  19. 1 tablespoons fish sauce

  20. 1 1/2 tablespoons lime juice

Instructions Jump to Ingredients ↑

  1. Place peppercorns, garlic, chilli into a pestle and mortar and pound until broken down. Add coriander and continue pounding until smooth. Stir in sugar and fish sauce and mix well. Alternatively, place all the ingredients (except fish) in the bowl of a food processor and process until smooth. Place fish in marinade and turn to coat evenly.

  2. Trim banana leaves to form two rectangular pieces large enough to wrap the fish in. Dip into warm water to soften. Alternatively, hold briefly over a naked flame until softened.

  3. Place 2 pieces of banana leaf onto flat surface and position to form the shape of a cross. Place fish fillet in the centre and spoon over remaining marinade. Fold over edges towards the centre to enclose fish and secure with a toothpick.

  4. Heat a chargrill pan or barbecue over medium high heat, cook fish parcels 5-6 minutes, turning over halfway.

  5. In the meantime, combine salad ingredients in a serving bowl and mix well. Whisk together dressing ingredients and toss through salad. Serve salad with fish parcel.


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