Need inspiration for your next summer barbie? Plate up a modern, multicultural main. Banana leaves add a mellow, smoky flavour to barbecued fish, whether individual fillets or whole fish such as snapper or bream.
4 skinless blue-eye fillets, about 180g each
4 large pieces banana leaf*
coriander leaves, to serve
lime cheeks, to serve
For the marinade
2 cloves garlic, roughly chopped
2cm piece ginger, roughly chopped
1 stalk lemongrass, peeled and chopped
¼ bunch coriander leaves, chopped
¼ bunch mint leaves, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoky sweet paprika
1 large red chilli, chopped
1 tsp fresh lemon zest, no pith
1 ½ tbsp fresh lemon juice
1 tsp sea salt
½ cup extra virgin olive oil
freshly ground pepper
1. Place all marinade ingredients in a food processor and blend slightly, leaving it still a little coarse. Put blue-eye in a bowl, cover with marinade and leave for 1 hour.
Blanch banana leaves in boiling water for a few seconds then refresh under cold water. Cut into pieces large enough to wrap a fillet, then wipe down to remove any residual dirt. Lay out on a work surface, shiny side down, and place a piece of fish in the centre of each leaf, making sure to include some of the marinade. Wrap, then secure using toothpicks that have been soaked in water for an hour.
Preheat barbecue to medium.
Place packages on grill and cook for about 6 minutes on each side. The leaves will start to brown, which is okay.
Place parcels on individual plates. Remove the toothpicks and slightly unwrap to reveal the fish fillets. Garnish with coriander leaves and a cheek of fresh lime.
* You can purchase banana leaves at most Asian supermarkets. If you can't find them, simply use a couple of sheets of tinfoil.
Photography William Meppem; Jennifer Soo Styling Hannah Meppem Food preparation Dominic Smith