Flounder Char-grilled in Banana Leaves with Asian Flavours

SERVES

6

PREP TIME

10 mins

COOK TIME

10 mins

SERVES

6

PREP TIME

10 mins

COOK TIME

10 mins
Flounder Char-grilled in Banana Leaves with Asian Flavours

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The Asian flavours in this dish are fresh, with a touch of heat from the chilli.

INGREDIENTS:

3 banana leaves 
4cm piece ginger, cut into thin matchsticks 
5 green onions, finely sliced on the diagonal 
2 small red chillies, seeded and finely sliced 
6 x 150g Flounder fillets, skin off, bones removed 
½ cup peanut oil 
1½ tablespoons light soy sauce  
Steamed jasmine rice, for serving 
Coriander leaves, for serving 
Lime wedges, for serving

METHOD:

Blanch banana leaves in boiling water for a few seconds, refresh under cold water, trim into squares large enough to wrap a fillet, pat dry and lay out on a work surface, shiny side down. 

Heat a barbecue or char-grill plate. 

Divide half the ginger, green onions and chillies between the banana leaf portions. Top with a fillet and sprinkle with remaining ginger, green onions and chilli. Drizzle a tablespoon of peanut oil and a teaspoon of soy sauce over each portion. Wrap banana leaves around fish and secure with toothpicks. 

Place on barbecue for about 3 minutes, each side, until flesh flakes easily when tested with a fork. 

Serve with rice, coriander and lime wedges. 

NOTES:

If the fish is a long thin fillet, fold the edges under to make it more “square”. If the fillets are very small, use two of them.  

This is a great dish to prepare in advance and cook on the barbecue grill. 

ALTERNATIVE SPECIES:

John Dory, Lemon Sole, Mirror Dory.

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