- 2 barramundi fillets
- 2 sticks of lemongrass
- 1⁄2 a red chilli, finely chopped
- 1⁄2 a green chilli, finely chopped
- 2 limes
- 1 small bunch of coriander
- 1 piece ginger (approximately 1 inch), peeled
- 2 garlic cloves
- 1 tbsp of olive oil
- Brown rice to serve
Preheat oven to 180°C.
Cook the brown rice as per pack instructions.
Food processor: Place the green chilli, ginger, garlic, olive oil, half the coriander and the zest and juice of one of the limes into a food processor and blitz into a paste
By hand: Chop green chilli, ginger, garlic, olive oil, half the coriander all ingredients finely. Mix in the zest and juice of one of the limes.
To release the wonderful citrusy flavour of the lemongrass sticks, beat them with a rolling pin to slightly break them up.
Line a tray with a sheet of baking paper large enough to wrap both fish fillets up into a parcel. Place slices of the remaining lime on the lined baking tray and lay the fish fillets on top. Spoon the paste over the fish and top with the beaten lemongrass.
Season with salt and pepper and then scrunch the baking paper together to create a parcel, totally encasing the fish.
Bake for 10 minutes until cooked through. Carefully unwrap the parcel and place each fillet onto a bed of brown rice on a serving plate. Top with the chopped red chilli and coriander.