The Asian flavours in this dish are fresh, with a touch of heat from the chilli. Of course, you can leave them out if you aren’t a fan of spicy food, or leave the seeds in if you want to increase the heat.
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 chopped
6 x 150g Flounder fillets, skin off, bones removed
½ cup peanut oil
1½ tablespoons light soy sauce
1 bunch coriander, picked
Steamed jasmine rice, for serving
Coriander leaves, for serving
Lime cheeks, for serving
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 cheeks.
John Dory, Lemon Sole, Mirror Dory.