serves
4
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 kg whole Murray cod, scaled and gutted
- ½ tsp salt
- 2 tbsp lime juice
- large piece of banana leaf to wrap fish
- lime wedges, to garnish
Spice paste
- 1 tbsp fresh ginger, coarsely chopped
- 2 tsp fresh galangal, coarsely chopped
- 1 lemongrass, white part only, finely sliced
- 5 fresh long red chillies, sliced
- 3 large shallots, chopped
- 3-4 cloves garlic, chopped
- 1 tsp ground turmeric
- 1 cup coconut milk
- salt, to taste
Cucumber pickle – acar ketimun
- 2 tbsp caster sugar
- 2 tbsp white vinegar
- 1 tsp salt
- 1 continental cucumber, thinly sliced
- 2 fresh red long chillies, finely sliced
- 2-3 tbsp hot water
Instructions
- For the pickle, combine caster sugar, vinegar, salt and hot water. Stir to dissolve the sugar. Leave to cool then pour over the cucumber and chillies. Allow to pickle for half an hour.
- Make three or four diagonal cuts on both sides of the fish. Rub with salt and the lime juice all over the fish. Set aside while you prepare the spice paste.
- Except for the coconut milk, blend or pound the spice paste ingredients until smooth. Add the coconut milk and mix well. Divide the spice mixture into two and rub one half of the mixture all over the fish and put the other half into a small saucepan.
- Wrap the fish with the banana leaf and grill it over charcoal or under a griller until cooked, flipping half way, about 8-10 minutes each side.
- While the fish grills, heat and reduce the paste in the saucepan for about 5 minutes, stirring regularly.
- When the fish is cooked, remove the banana leaf and transfer to a serving plate. Serve with lemon wedges, pickles and extra cooked paste.
Stefano de Pieri explores all the wonders of the Murray Darling river system in .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
