Some people might think of barramundi as the “poor man’s sea bass.” Its relatively low price tag, however, can be a bit deceiving.
For a white-fleshed fish it is extremely high in omega-3s, nearing levels found in Coho salmon but containing only half the calories. The fish has also been touted for its sustainability and low levels of contaminants. And, most importantly, it tastes great. Barramundi’s mild, sweet flavor makes it a great option for nearly any recipe that calls for a light fish.
Personally my favorite reason for making this fish is because it sounds so exotic: “Darrrling…tonight I’ll be preparing the barraMOONdi…let’s dock the yacht in the nearest atoll.”
I learned this banana leaf cooking technique along with the green sauce recipe in a South Pacific cooking class held at Cook’s Warehouse with Chefs Marc Rosenkoetter and Kimie Ono. Not only is it an almost fool-proof way to cook fish, but it also makes for some great presentation. Any guest will be impressed when they sit down to a neatly wrapped package of flavorful fishy goodness.
Banana leaves are easier to find than you may think. I picked up a giant bag of fresh ones at Whole Foods for about US$3.00. They can also be found in the frozen section of a quality asian or farmer’s market.
Wash the leaves well and cut them into about 12 inch pieces. Also cut a 1/2 inch thin strip off the side. We’ll be using this to secure our tasty little packets.
The marinade for the fish is pretty simple–coconut aminos, garlic, and Sriracha. Can you say flavor explosion? Pour this over the fish and marinade it in the fridge for a least 15 minutes.
While the fish is marinading, make the green sauce that will go on top. It’s an addictive combination of cilantro, green onion, lime juice, and jalapeño. Just dump everything into a blender or food processor and mix well.
Depending on your banana leaves, they might be a little dry and cracking. We want them soft an pliable before we wrap up our barramundi. Turn a burner on your stove to high heat. Using some tongs, place the shiny side of the leaf towards the burner and slowly work the leaf back and forth over the heat. Like magic, the leaf will start turning a darker shade of green. Continue the process until the entire leaf is softened. Make sure to also do this to the thin strips of leaf that we are using as a tie.
Remove the barramundi filets from the marinade and place each one on a banana leaf. Dollop some butter or ghee on the filet, then top with carrots, cilantro, lime, and ginger.
Fold the leaf in from the bottom and top, then from the left and right sides…
Tie it all up with the thin strip of leaf. Flavor packet ready for steaming!
Someday I hope to own one of those multi-layered bamboo steamers, but for now the basket that came with my stock pot gets the job done. Steam the packets for about 10 minutes.
Open up the packets and top everything off with the green sauce. Enjoy!
Banana Leaf Barramundi
Ingredients
- 4 barramundi filets
- 4 banana leaves approximately 10"x12"
- 4 sprigs of fresh cilantro
- 1 carrot cut into matchsticks
- 8 round slices of ginger
- 8 round slices of lime
- 2 tablespoons butter or ghee
For the Marinade
- 1/2 cup coconut aminos
- 2 cloves garlic minced
- 1 teaspoon Sriracha
For the green sauce
- 1 cup packed cilantro
- 6 green onions chopped
- 1/2 jalapeno seeded
- 1/3 cup lime juice
- 1/2 olive oil
- large pinch sea salt
- black pepper to taste
Instructions
For the marinade
- Combine coconut aminos, garlic, and Sriracha. Place the barramundi filets in a bowl or ziploc bag and cover with the marinade. Refrigerate for about 20 minutes.
For the green sauce
- Place all ingredients in a blender or food processor and mix well.
For the packets
- Bring a pot of water with steamer basket to a boil.
- Place each filet on a banana leaf and top with 1/2 tablespoon of butter or ghee, 1 sprig of cilantro, a few carrot sticks, 2 lime slices, and 2 slices of ginger.
- Fold the leaf into a packet and secure with a thin strip of banana leaf.
- Steam for approximately 10 minutes.
- Remove the packets, open, and top with the green sauce. Enjoy!
Notes
The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!