Marinating 2-3 hours; Cooking time 15-18 minutes
We love this dish and it goes so well with our 2014 Ghost Clare Valley Pinot Gris…a match made in heaven. You need to put aside some time for prep and marinating but, trust us, it is worth that extra effort! If you can’t source banana leaves, foil lined with baking paper works (you just need to adjust the time approx. 10-12 minutes cooking time).
In a dry pan, toast the cumin and coriander seeds until fragrant. Place in mortar & pestle with all other ingredients except lime juice and coconut cream. With a pestle, blend ingredients until you form a paste (you can use a food processor or hand-held blender) (hint: make a big patch of the paste as it freezes really well). Once the paste has formed, put into a ceramic dish or zip lock bag with the fillets, lime juice and coconut cream. Leave to marinate for 2-3 hours.
Preheat conventional oven to 220C (adjust for fan forced).
Line a baking tray with baking paper.
With your softened banana leaves, lay the banana leaf shiny-side down. Sit barra fillet in the middle and spoon half the marinade over the fish. Start wrapping your fillet and secure with toothpicks/skewers (toothpick side up on baking tray). Place into your oven for 15-18 minutes, depending on thickness of the fish (we had to stretch this out to 20 mins).
Serve with rice or fresh Asian greens and, of course, a glass of 2014 Ghost Clare Valley Pinot Gris! Enjoy.
Note: To soften banana leaves, either place in bowl and pour boiling water over the leaves and leave for 5 minutes, or, using the smallest burner on your gas stove, carefully pass the leaves over the open flame until pliable.
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