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  • 1 X 600 g whole barramundi, cleaned

  • 2 dried lotus leaves, soaked in hot water for 15 minutes & drained

  • 2 spring onions, sliced on a diagonal & soaked in cold water

  • 4 tablespoons Phu Quoc Seafood Sauce (recipe below)

  • 1 lime, thinly sliced

  • Phu Quoc Seafood Sauce

  • 4 red Asian shallots, minced

  • 2 spring onions, white part only, finely sliced

  • 1 garlic cloves, minced

  • 2 cm ginger, minced

  • ½ stem lemongrass, white part only, minced

  • 2 teaspoon fish sauce

  • 1 teaspoon sugar

  • 1 birds eye chilli, minced

  • ¼ teaspoon turmeric powder

  • ¼ cup olive oil

  • 2 tablespoon chopped dill

  • Juice of half a lime


  • 1.

    Marinate fish with 2 tablespoons of Phu Quoc Seafood Sauce for 10 minutes.

  • 2.

    Place sliced lime on each side of the fish then wrap the fish in the lotus leaf sealing both ends with tooth picks.

  • 3.

    Char-grill each side for 15 minutes, transfer to a platter then open the leaf by cutting through the middle of one side. (Should look like an opened parcel)

  • 4.

    Garnish with spring onions, dress with remaining Phu Quoc Seafood Sauce and serve with jasmine rice.

  • Phu Quoc Seafood Sauce:

  • 1.

    Place olive oil in a saucepan and bring to medium heat. Add garlic, lemongrass, ginger, spring onions & red shallots, fry until fragrant. Now reduce the heat to low then add fish sauce, sugar, chilli and turmeric and stir for 1 minute. Lastly add lime juice and dill. Turn off heat.

  • 2.

    Use to marinate and add to grilled seafood dishes.

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