Barramundi in banana leaf is a traditional Marshallese recipe for a classic dish of lightly-marinated barramundi fish cooked in a banana leaf and foil parcel. The full recipe is presented here and I hope you enjoy this classic Marshallese version of: Barramundi in banana leaf.
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Cooking barramundi inside a parcel locks in all the amazing moisture and flavour.
Ingredients:
1 tbs fish sauce
1 tbs grated palm sugar or brown sugar
2 tbs grated ginger
4 x 400g whole barramundi, gutted, scaled and cleaned
2 spring onions, thinly sliced
2 limes, sliced
4 large fresh banana leaves
4 kaffir lime leaves, finely shredded
2 long red chillies, thinly sliced
Method:
Combine fish sauce, sugar and 1 tbs ginger in a bowl, then brush over fish. Set aside in a shallow dish for 20 minutes to marinate.
Remove the midrib from the banana leaves then either dunk in boiling water or pass over a naked flame to make them flexible.
Pre-heat your barbecue to high. Place 2 lime slices in the centre of each banana leaf and top with a fish and kaffir lime leaf. Fold up to form parcels and enclose in foil to seal.
Barbecue, turning, for 15 minutes or until cooked. Unwrap the foil and banana leaf parcel, top with chilli and spring onions, then serve with rice.
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