For the spice paste – crush all the ingredients together in a mortar and pestle to a smooth, fragrant paste.
Arrange the banana leaves flat onto a bench and place a tablespoon of the spice paste onto each, followed by a turmeric, bay and kaffir lime leaf and a slice of tomato. Top with the barramundi, then fold into a parcel and secure with toothpicks.
To steam – use a steamer, or bring a large pot of water to the boil. Place a wire rack or perforated dish well above water level and steam the fish, covered, for 20 minutes. Serve with hot rice and sambal.
4 x 300g barramundi fillets
4 slices tomato
4 banana leaves
4 turmeric leaves
4 bay leaves
4 kaffir lime leaves
spice paste
1 eschalot
2 cloves garlic
1 tsp coriander seeds
3 candlenuts
2 tbsp of fresh turmeric, sliced
1 tbsp ginger, sliced
1 tsp galangal
1 tsp white galangal
1 lemongrass, sliced
4 Thai chillies, adjusted to your liking
½ tsp black peppercorns
½ tsp salt