INGREDIENTS

- Barramundi Fillets
- Banana Leaf
- 1/4 cup carrot
- 1/4 cup green beans
- 1/4 cup red capsicum
- 1/3 cup soy/ketjap manis
- 1 tbsp rice vinegar
- 1 cup cold water
- Chinese Five Spice
- Grated ginger to taste
- Finely sliced chilli to taste
- Salt & pepper to taste
- Baby herbs for garnish
- Picked coriander
- Slice of lemon

IMPORTANT COOKING TIPS

Works with all fish

Bream, flathead, mackerel and so on.

Over Cooking

"Most people over cook their fish." say head chef Steve Szabo. "I like to cook my fish about 3/4 of the way through, then let it rest on the plate. The fish will continue to cook out of the pan, and the results are spectacular."

Banana Leaves

When putting earthenware plates on an open flame, a banana leaf will help to stop the plate from cracking.

Score Fillets

Scoring the skin side of the fillet will prevent it from curling up during cooking. and will allow the juices from the sauce to penetrate the flesh.

METHOD

First of all, score the skin of the  fillet, about a centimetre apart. Place the fillets on a banana leaf in an oven proof dish. Set your fry pan to heat and then add a little oil.

Add the  finely sliced carrot, chilli, beans cut lengthways, red peppers and ginger (or whatever vegetables you enjoy). Add a pinch of Chinese 5 spice, a teaspoon of Ketjap Manis (sweet soy sauce), a teaspoon of regular soy sauce, a teaspoon of rice vinegar, a half a cup of water and bring to boil. Then cover the fillets with the vegetables and sauce. 

This can be then cooked in two ways, over a low heat on the stove top covered in aluminium foil, or on low heat (180 degrees) in the oven for about 5 minutes. Don't overcook!

Add some micro herbs and/or coriander garnish, as well as a lemon wedge to the finished dish and serve. 
Enjoy!