Fish Entertaining Main Asian

Barramundi steamed in banana leaf with soybeans

Name: Luke Nguyen's spicy barramundi with rice and noodles recipe
Yield: 4
Cuisine: /asian
Ingredients: 100g dried glass noodles; 40.00 ml caster sugar; 20.00 ml fish sauce; 50.00 ml fermented soybeans (from Asian grocers and selected supermarkets); 4 (200g each) boneless barramundi pieces, skin on; 4 pieces banana leaf (20cm x 25cm, from Asian and specialty grocers); 20.00 ml garlic oil; 1 long red chilli, cut into matchsticks, plus extra, sliced, to serve; Steamed jasmine rice, to serve; Coriander leaves, to serve; Soy sauce, to serve

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Barramundi steamed in banana leaf with soybeans

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by delicious. team

delicious. team

Dec 13, 2024

"Wrapping food in banana leaves for cooking imparts great aroma and flavour to the dish. If you can’t get hold of fresh banana leaves, use lotus leaves, or even baking paper as a last resort. Be sure that your water is rapidly boiling before steaming your fish, as you want the fish to cook quickly and hold its texture." - Luke Nguyen

Recipe note: You’ll need a large bamboo or metal steamer

This recipe is by Luke Nguyen

100g dried glass noodles
2 tbs caster sugar
1 tbs fish sauce
2 1/2 tbs fermented soybeans (from Asian grocers and selected supermarkets)
4 (200g each) boneless barramundi pieces, skin on
4 pieces banana leaf (20cm x 25cm, from Asian and specialty grocers)
1 tbs garlic oil
1 long red chilli, cut into matchsticks, plus extra, sliced, to serve
Steamed jasmine rice, to serve
Coriander leaves, to serve
Soy sauce, to serve

Method

1.

Place noodles in a large bowl and cover with boiling water. Stand for 20 minutes, or until soft. Drain and divide noodles into 4 portions.
2.

Place sugar, fish sauce, 1 tsp each fine salt and freshly ground black pepper, and soybeans in a large bowl and stir until combined. Add fish and toss to coat well. Set aside to marinate until ready to cook.
3.

Preheat a lightly greased barbecue or chargrill pan to medium. Cook banana leaves, turning frequently, for 1-2 minutes, until leaves become soft and easy to fold without breaking. Working with one piece of fish at a time, wrap fish with one portion of noodles and place in the centre of a banana leaf with a drizzle of garlic oil and a sprinkle of sliced chilli. Fold over banana leaf to enclose. Repeat with remaining leaves, fish, noodles, garlic oil and chilli.
4.

Add 3cm water to a large saucepan or wok and bring to the boil. Place parcels in a large bamboo or metal steamer on top of pan. Steam over medium-high heat for 8-10 minutes, until fish is just cooked and flesh flakes when tested with a fork. Remove steamer from heat and place on a heatproof tray. Let rest for 5 minutes, then carefully unwrap parcels and discard leaf.
5.

Divide rice between serving plates.
6.

Top with noodle-wrapped fish, sprinkle with sliced chilli and coriander leaves, and drizzle with soy sauce to serve.