Whole Cooked Trout in Banana Leaf

Cook Time 40 minutes

Servings 4


1 x 1.5kg (approx.) coral trout or whole baby barramundi or snapper, gutted and scored
4 kaffir lime leaves, bruised
1 long red chilli, roughly chopped
1 x 2cm piece of ginger, julienned
1 lime, half thinly sliced
1 bunch of spring onions
1 tbsp extra virgin olive oil
1 tbsp soy sauce (gluten free option)
1 tbsp shaoxing wine (contains small amounts of gluten so find gluten free option if possible)
2 large banana leaves
Salt and pepper


Preheat a BBQ so it’s nice and hot. Place the kaffir lime leaves, chilli, ginger and half the sliced lime into the cavity of the fish.

Warm the banana leaves on the hot BBQ to soften and make them pliable. Place half of the whole spring onions on the base of the banana leaf and then rest the stuffed fish on top, place the remaining onions on top of the fish. Drizzle over the olive oil, soy, shaoxing wine and squeeze over the remaining lime, then wrap the fish up making sure it is completely covered and fasten with skewers. If you can’t source a banana leaf, foil lined with baking paper will work well.

Cook for 10-12 minutes on each side (time will depend on the type and size of the fish). Remove the burnt banana leaf and serve fish and spring onions on a board with extra lime.

Serve with steamed jasmine rice, if desired.


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