Korma Spiced Barramundi in Banana Leaf
/
Korma Spiced Barramundi in Banana Leaf
Recipe by Louis Tikaram
Ingredients
1 x 200g Barramundi fillet
2 tablespoons coconut oil
1 x cup Patak’s Korma paste (Curry paste)
5 x Thai lime leaves
¼ cup palm sugar
2 tablespoons oyster sauce
2 tablespoons fish sauce
2 large fresh banana leaves
1 x stick lemongrass thinly sliced
2 tablespoons Patak’s lime pickle
METHOD
Heat the coconut oil in a medium pot over a low heat till melted.
Add the curry paste, lime leaves and continuously stir for 10minutes until very fragrant and aromatic.
Season with, palm sugar, oyster sauce & fish sauce, continue to cook over a low heat till sugar is melted and oil has split away from the paste.
Turn off the heat and set aside.
On the grill slowly drag the banana leaves over the flames till warm and shiny.
Add a big spoon of Korma paste onto the banana leaf and spread out to resemble the size of the barramundi. Sprinkle some Thai basil leaves, lemon grass, then add the fish. Repeat this on the top side of the fish then wrap the banana leaf nice and tight.
Place the banana leaf parcel onto the grill over low heat and cook for 10 minutes, flip and do the same on the other side.
Take the fish off the grill, unwrap, and garnish with some extra Thai basil leaves, lemongrass and Pataks lime pickle!
