Flounder Char-grilled in Banana Leaves with Asian Flavours

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.