Barramundi In Banana Leaf With Coconut Rice

Cooking barramundi inside a parcel locks in all the amazing moisture and flavour.

The ingredient of Barramundi In Banana Leaf With Coconut Rice

• 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

The Instruction of barramundi in banana leaf with coconut rice

• 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

Nutritions of Barramundi In Banana Leaf With Coconut Rice

calories: 551 851 calories
calories: 13 3 grams fat
calories: 7 4 grams saturated fat
calories: 65 8 grams carbohydrates
calories: 4 6 grams sugar
calories: n a
calories: 47 6 grams protein
calories: 82 milligrams cholesterol
calories: 433 milligrams sodium
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calories: nutritioninformation