1 1/2 cups (265g) sticky rice
1 tablespoon fish sauce
1 tablespoon grated palm sugar or brown sugar
2 tablespoons grated ginger
4 x 200g skinless barramundi fillets
1 tablespoon peanut oil
2 garlic cloves, finely chopped
6 spring onions, thinly sliced
1/2 cup (125ml) coconut milk
2 limes, sliced
4 large fresh banana leaves
4 kaffir lime leaves, finely shredded
2 long red chillies, thinly sliced


1. Rinse rice, then soak in a bowl of cold water for 1 hour
2. Combine fish sauce, sugar and 1 tablespoon ginger in a bowl
3. Brush over fish. Set aside for 15 minutes to marinate
4. Heat oil in a frypan over medium heat
5. Cook garlic, remaining ginger and half the onion 2 minutes or until fragrant
6. Add rice and stir to coat. Add 1 1/4 cups hot water along with the coconut milk
7. Season and cook, covered, over low heat for 20 minutes or until rice is cooked
8. Preheat barbecue to high
9. Place 2 lime slices in centre of each banana leaf top with a fish fillet and kaffir lime leaf
10. Fold up to form parcels and enclose in foil to seal
11. Barbecue, turning, for 12 minutes or until cooked
12. Top with chilli and remaining spring onion and serve with rice



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