Steamed Red Emperor In Banana Leaf With Papaya Chilli And Coconut Salsa

This recipe has been provided by Craig Squire at Red Ochre Grill, Cairns who specialise in creative modern australian cuisine using the flavours of native foods, such as quandong, muntries, lemon aspen etc as well as kangaroo, emu, crocodile and the best local seafood.

This recipe serves 4 people.

Ingredients

• ½ Birds Eye Chilli, finely chopped
• 5 g ginger, finely chopped
• 5 g coriander, finely chopped
• juice of ½ a lime
• 100 ml coconut cream
• splash of fish sauce
• 800 g fresh red emperor fillet
• 4 pieces of banana leaf 20cm square
• papaya salsa

Mix the chilli, ginger, coriander, lime juice, coconut cream and fish sauce together to make a marinade.Chill.

Blanch the banana leaves in boiling water then refresh in cold water.Place the leaves shiny side down and stack fish fillet pieces in the centre of each leaf.Apply marinade, then wrap by folding the sides over, then the front then roll into the back edge.Trim any excess from the back edge.Hold the parcel firmly and put it straight into the steamer tray.

Repeat for each parcel and then store the parcels on the steamer tray in the fridge until you are ready to cook them.They can be prepared the day before.

Steam at a rapid boil for 12/15 minutes, check if fish is cooked by opening one or if the juices are seeping out white and coagulated.

Garnish by slicing open the banana leaf, spoon some papaya salsa down the edge of the parcel and onto the plate.

Papaya Salsa

• 1 large greenish papaya
• 1 lime
• ½ birds eye chilli
• 40g fresh grated coconut
• 5 g coriander - 5/6 sprigs
• 50ml rice wine vinegar
• 100ml peanut oil
• 50ml coconut milk
• salt and pepper

Dice the papaya into 5 mm pieces. Zest, segment and juice the lime.Finely chop the chilli and coriander.Gently mix all the remaining ingredients and season to taste.