Banana Leaf Steamed Barramundi with Spiced Rice, Chinese Broccoli & Coconut

Cook Rice:

Preheat the oven to 200°C. In a medium pot, combine the rice, 1⅓ cups water and a big pinch of salt. Heat to boiling on high. Once boiling, cover, reduce the heat to low and simmer 14 - 16 minutes, or until the liquid has been absorbed. Remove from heat and fluff the finished rice with a fork.

Prepare Ingredients:

While the rice cooks, wash the fresh produce. Peel and mince garlic and ginger. Trim off and discard the ends of the Chinese broccoli stems; thinly slice the stems and leaves. Peel and medium dice the orange. Quarter the lime. Pick the coriander leaves; discarding stems.

Prepare Fish:

Pat dry the fish fillets with paper towel. Season fillets with salt, pepper and half the spice mix. On a clean dry work surface, lay the banana leaves flat. Place a seasoned fish fillet in the centre of each banana leaf. Fold the two, opposite short edges of the banana leaf over the fish and press down. Fold the open ends of the leaf towards the centre to create square packets.

Steam Fish:

Place the banana leaf-wrapped fish fillets on a lined baking tray, folded side down. Bake 12 to 14 minutes, or until the fish is cooked through. Remove from the oven and carefully open the banana leaf packages (they may release steam). Discard the banana leaves.

Make Spiced Rice:

After the fish has baked for 5 minutes, in a large nonstick pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and remaining spice mix. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the Chinese broccoli and coconut flakes. Cook, stirring occasionally, 30 seconds to 1 minute, or until the Chinese broccoli has wilted. Add the cooked rice. Cook, stirring occasionally, 3 - 5 minutes, or until slightly crispy and fragrant. Season with salt and pepper to taste. Remove from heat. Add the orange; stir to combine.

You Plate It:

Divide the rice and cooked fish between plates. Top each fillet with the juice of 1 lime wedge and a drizzle of olive oil. Garnish with coriander. Enjoy!