Cooking barramundi inside a parcel locks in all the amazing moisture and flavour.
- 1 1/2 cups (265g) sticky rice (see notes)
- 1 tbs fish sauce
- 1 tbs grated palm sugar or brown sugar
- 2 tbs grated ginger
- 4 x 200g skinless barramundi fillets
- 1 tbs peanut oil
- 2 garlic cloves, finely chopped
- 6 spring onions, thinly sliced
- 1/2 cup (125ml) coconut milk
- 2 limes, sliced
- 4 large fresh banana leaves (see notes)
- 4 kaffir lime leaves, finely shredded
- 2 long red chillies, thinly sliced
- Rinse rice, then soak in a bowl of cold water for 1 hour. Combine fish sauce, sugar and 1 tbs ginger in a bowl, then brush over fish.
- Set aside for 15 minutes to marinate.
- Heat oil in a frypan over medium heat and cook garlic, remaining 1 tbs ginger and half the spring onion for 2 minutes or until fragrant. Add the rice and stir to coat. Add 11/4 cups (310ml) hot water along with the coconut milk. Season and cook, covered, over low heat for 20 minutes or until rice is cooked.
- Preheat barbecue to high. Place 2 lime slices in the centre of each banana leaf and top with a fish fillet and kaffir lime leaf. Fold up to form parcels and enclose in foil to seal. Barbecue, turning, for 12 minutes or until cooked. Top with chilli and remaining spring onion, then serve with rice.