Wild barramundi baked in banana leaf with red chilli paste, fried garlic and rice pilaf

Preparation info
    • Difficulty


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By Christine Manfield

Published 1999

  • About

This recipe is designed for thick fish fillets that do not have an abundance of natural oil — the gentle method of baking the fish in the banana leaf helps retain the natural juices, which keep the fish moist and soft. I like to use wild barramundi in this dish as it holds up well to the heady flavours of the chilli paste, but Murray cod, snapper, rock cod (also known as bar cod), dhufish, sea perch, groper or sea bass can also be used. Ask the fishmonger to cut slices from the middle or th