Serves 4
Banana leaves are such a fun, beautiful, and easy thing to cook with. They are inexpensive and can be bought from a local Asian supermarket. You could either buy the fresh ones or opt for the frozen ones, as they don't take too long to defrost. Banana leaves can be used just like tinfoil or baking paper. Cooking it with your favourite Thai or Asian dishes wrapped in them, as it imparts a soft and subtle flavour in the food. Or use them this summer on your BBQ for barbecuing some smaller and fragile pieces of seafood.
Ingredients
- 2 cups jasmine rice
- 1 cup coconut cream
- 1 cup water
- 2 tbsp Ultimate Spice Paste (recipe here)
- 2 tbsp coconut cream
- 1 tsp coconut sugar
- Banana leaves, cut into four pieces big enough to wrap a fillet of bluenose
- 2 limes, sliced
- 4 fillets fresh bluenose
- 3 tbsp coconut chips to serve
- Lime wedges to serve
Method
- Rinse off rice in fresh water and drain
- In a pot, add rice, coconut cream, and water. Simmer, covered, on a low heat for 20–25 minutes or until cooked.
- Bring a large pot of water to boil and blanch banana leaves for one minute (this helps them not tear easily)
- Heat oven (or a BBQ) to 200° C
- Mix together spice paste, 2 tbsp coconut cream, and coconut sugar
- In the centre of the banana leaves, layer sliced limes and top with bluenose. Spread paste over the top of the fish and fold sides around to make a package out of the banana leaf. Place seam side down in a casserole dish or straight on BBQ and cook for approximately 15 minutes depending on the size of fillets.
- To serve, unwrap fish and serve with coconut rice, topped with coconut chips and fresh lime wedges.
