Thai Barramundi in a Banana Leaf

Serves: 8

Time: 30 minutes


  • 1 whole barramundi
  • 2 banana leaves
  • olive oil
  • juice of 2 lime
  • salt
  • paste
    • ½  bunch coriander, roughly chopped
    • 1 long red chilli, roughly chopped
    • 2 kaffir lime leaves
    • knob of ginger, skin removed, roughly chopped
    • ½ tsp sesame oil
    • ½ tsp anchovy oil


  1. To make the paste, in a mortar and pestle, pound coriander, chilli, kaffir lime leaves, ginger, sesame oil and anchovy oil until well combined. Set aside.
  2. Make a few deep incisions across the fish and drizzle with a good amount of olive oil.
  3. With your hands, rub the paste all over the fish and into the incisions.
  4. Squeeze over lime juice and sprinkle with salt.
  5. Wrap the fish in the banana leaves and secure with string or twine.
  6. Grill the fish on a low heat for 10 minutes on both sides or until fish is tender.
  7. Remove excess banana leaves and serve.