Kingfish in banana leaf with green curry

This is a fun and hand-on way of eating your next fish curry – kingfish fillets and curry paste are wrapped up in banana leaf parcels and chargrilled, then served with a splash of coconut cream and steamed rice to complete the spread.

Kingfish in banana leaf with green curry Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 60 g (¼ cup) coconut oil
• 250 g (1 cup) green curry paste, or to taste
• 5 makrut lime leaves, plus extra, finely shredded, to serve
• 125 g (½ cup) coconut cream, plus extra to serve
• 45 g (¼ cup) grated palm sugar
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 4 pieces kingfish fillet, about 200 g each
• 4 large fresh banana leaves
• 1 small bunch Thai basil, leaves picked
• steamed rice, to serve

Instructions

1. Heat the coconut oil in a saucepan over low heat until melted. Add the curry paste and lime leaves and stir continuously for 10 minutes until very fragrant and aromatic. Add the coconut cream, palm sugar, oyster sauce and fish sauce, continue to stir over low heat until the sugar is melted and the oil has split away from the paste. Turn off the heat and set aside.
2. Preheat a chargrill pan or barbecue over low heat.
3. To prepare the banana leaves, slowly drag the banana leaves over an open flame on both side until warm and shiny.
4. Place a large spoonful of curry paste onto each banana leaf and spread out to the size of the kingfish fillet. Scatter with some of Thai basil leaves, then top with the kingfish. Repeat this on the top side of the kingfish then wrap the banana leaf nice and tight. Secure the parcels with toothpicks. Chargrill the banana leaf parcels for 10 minutes on each side or until just cooked through.
5. Place the fish parcels on serving plates, unwrap and scatter with Thai basil leaves and thinly sliced lime leaves, drizzle with a splash of coconut cream and serve with steamed rice.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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