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Culinary Home > Ready Recipes > Sri Lankan Style Banana Wrapped Barramundi
Signature Dish
Sri Lankan Style Banana Wrapped Barramundi Download Oven Image Download Image for your Oven

Sri Lankan Style Banana Wrapped Barramundi

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Recipe Overview
Time  1 min 40 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  1 min 40 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  1 min 50 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  2 min Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature260°C Temperature500°F
Time  1 min 40 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  1 min 50 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  2 min Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature260°C Temperature500°F
Recommended Accessories: Full size cooking tray (Black) (32Z4080)
Recommended Accessories: Full size cooking tray (Black) (32Z4175)
Recommended Accessories: Full size cooking tray (Black) (32Z4080)
Recommended Accessories: Full size cooking tray (Black) (32Z4080)
Recommended Accessories: Full size cooking tray (Black) (32Z4080)
Recommended Accessories: Full size cooking tray (Black) (32Z4080)
Recommended Accessories: Full size cooking tray (Black) (32Z4080)
Oven Profile
Stage 1 instruction: Prepare as per the recipe and place the fish on the tray
Stage 1 Time 1 min 40 sec Fan 10% Microwave 85%
Stage 1 instruction: Prepare as per the recipe and place the fish on the tray
Stage 1 Time 1 min 40 sec Fan 10% Microwave 85%
Stage 1 instruction: Prepare as per the recipe and place the fish on the tray
Stage 1 Time 1 min 50 sec Fan 10% Microwave 90%
Stage 1 instruction: Prepare as per the recipe and place the fish on the tray
Stage 1 Time 2 min Fan 10% Microwave 95%
Stage 1 instruction: Prepare as per the recipe and place the fish on the tray
Stage 1 Time 1 min 40 sec Fan 10% Microwave 85%
Stage 1 instruction: Prepare as per the recipe and place the fish on the tray
Stage 1 Time 1 min 50 sec Fan 10% Microwave 90%
Stage 1 instruction: Prepare as per the recipe and place the fish on the tray
Stage 1 Time 2 min Fan 10% Microwave 95%
Ingredients:
150 g 5.29 oz/wt Barramundi fillet - skinless
3 slice 3 slice Tomato slices
1 pc 1 pc Lime
1 tsp 1 tsp Mild Sri Lankan curry powder
Few pcs Few pcs Curry leaves
Few pcs Few pcs Fresh coriander
1 tsp 1 tsp Grated ginger
1 tsp 1 tsp Grated garlic
3 slice 3 slice Sliced red chillies
Few slice Few slice Sliced shallots
1 tsp 1 tsp Coconut oil
2 tbs 2 tbs Coconut milk
1 pc 1 pc Banana leaf
Few pinch Few pinch Salt and Pepper
Few ml Few oz/fl White wine
150 g 5.29 oz/wt Barramundi fillet - skinless
3 slice 3 slice Tomato slices
1 pc 1 pc Lime
1 tsp 1 tsp Mild Sri Lankan curry powder
Few pcs Few pcs Curry leaves
Few pcs Few pcs Fresh coriander
1 tsp 1 tsp Grated ginger
1 tsp 1 tsp Grated garlic
3 slice 3 slice Sliced red chillies
Few slice Few slice Sliced shallots
1 tsp 1 tsp Coconut oil
2 tbs 2 tbs Coconut milk
1 pc 1 pc Banana leaf
Few pinch Few pinch Salt and Pepper
Few ml Few oz/fl White wine
150 g 5.29 oz/wt Barramundi fillet - skinless
3 slice 3 slice Tomato slices
1 pc 1 pc Lime
1 tsp 1 tsp Mild Sri Lankan curry powder
Few pcs Few pcs Curry leaves
Few pcs Few pcs Fresh coriander
1 tsp 1 tsp Grated ginger
1 tsp 1 tsp Grated garlic
3 slice 3 slice Sliced red chillies
Few slice Few slice Sliced shallots
1 tsp 1 tsp Coconut oil
2 tbs 2 tbs Coconut milk
1 pc 1 pc Banana leaf
Few pinch Few pinch Salt and Pepper
Few ml Few oz/fl White wine
150 g 5.29 oz/wt Barramundi fillet - skinless
3 slice 3 slice Tomato slices
1 pc 1 pc Lime
1 tsp 1 tsp Mild Sri Lankan curry powder
Few pcs Few pcs Curry leaves
Few pcs Few pcs Fresh coriander
1 tsp 1 tsp Grated ginger
1 tsp 1 tsp Grated garlic
3 slice 3 slice Sliced red chillies
Few slice Few slice Sliced shallots
1 tsp 1 tsp Coconut oil
2 tbs 2 tbs Coconut milk
1 pc 1 pc Banana leaf
Few pinch Few pinch Salt and Pepper
Few ml Few oz/fl White wine
150 g 5.29 oz/wt Barramundi fillet - skinless
3 slice 3 slice Tomato slices
1 pc 1 pc Lime
1 tsp 1 tsp Mild Sri Lankan curry powder
Few pcs Few pcs Curry leaves
Few pcs Few pcs Fresh coriander
1 tsp 1 tsp Grated ginger
1 tsp 1 tsp Grated garlic
3 slice 3 slice Sliced red chillies
Few slice Few slice Sliced shallots
1 tsp 1 tsp Coconut oil
2 tbs 2 tbs Coconut milk
1 pc 1 pc Banana leaf
Few pinch Few pinch Salt and Pepper
Few ml Few oz/fl White wine
150 g 5.29 oz/wt Barramundi fillet - skinless
3 slice 3 slice Tomato slices
1 pc 1 pc Lime
1 tsp 1 tsp Mild Sri Lankan curry powder
Few pcs Few pcs Curry leaves
Few pcs Few pcs Fresh coriander
1 tsp 1 tsp Grated ginger
1 tsp 1 tsp Grated garlic
3 slice 3 slice Sliced red chillies
Few slice Few slice Sliced shallots
1 tsp 1 tsp Coconut oil
2 tbs 2 tbs Coconut milk
1 pc 1 pc Banana leaf
Few pinch Few pinch Salt and Pepper
Few ml Few oz/fl White wine
150 g 5.29 oz/wt Barramundi fillet - skinless
3 slice 3 slice Tomato slices
1 pc 1 pc Lime
1 tsp 1 tsp Mild Sri Lankan curry powder
Few pcs Few pcs Curry leaves
Few pcs Few pcs Fresh coriander
1 tsp 1 tsp Grated ginger
1 tsp 1 tsp Grated garlic
3 slice 3 slice Sliced red chillies
Few slice Few slice Sliced shallots
1 tsp 1 tsp Coconut oil
2 tbs 2 tbs Coconut milk
1 pc 1 pc Banana leaf
Few pinch Few pinch Salt and Pepper
Few ml Few oz/fl White wine
Preparation:
  1. Clean and prepare the Barramundi.
  2. Marinate the Barramundi about 30 minutes using grated garlic, ginger, finley shredded curry leaves and corriander stems, coconut oil, coconut milk, curry powder, squeeze of lime juice, salt and pepper.
  3. Prepare the banana leaves by softening them over a flame, this will make the banana leaves pliable and easier to wrap. Cut the leaves into double the size of the fish fillet.
  4. Drizzle some coconut oil in the centre of the banana leaf.
  5. Place slices of tomato, sliced shallots, corriander sprigs, red chili slices in the centre of the banan leaf, place the fish on top. Place a few curry leaves and red chilli slices on top of the fish.
  6. Drizzle some coconut oil and about 2 table spoons of coconut milk (dash of white wine - optional).
  7. Now wrap the banana leaf like a parcel and secure with 2 tooth picks.
    Place the wrapped Barramundi on the tray and cook as per the oven profile. Serve hot.
  1. Clean and prepare the Barramundi.
  2. Marinate the Barramundi about 30 minutes using grated garlic, ginger, finley shredded curry leaves and corriander stems, coconut oil, coconut milk, curry powder, squeeze of lime juice, salt and pepper.
  3. Prepare the banana leaves by softening them over a flame, this will make the banana leaves pliable and easier to wrap. Cut the leaves into double the size of the fish fillet.
  4. Drizzle some coconut oil in the centre of the banana leaf.
  5. Place slices of tomato, sliced shallots, corriander sprigs, red chili slices in the centre of the banan leaf, place the fish on top. Place a few curry leaves and red chilli slices on top of the fish.
  6. Drizzle some coconut oil and about 2 table spoons of coconut milk (dash of white wine - optional).
  7. Now wrap the banana leaf like a parcel and secure with 2 tooth picks.
    Place the wrapped Barramundi on the tray and cook as per the oven profile. Serve hot.
  1. Clean and prepare the Barramundi.
  2. Marinate the Barramundi about 30 minutes using grated garlic, ginger, finley shredded curry leaves and corriander stems, coconut oil, coconut milk, curry powder, squeeze of lime juice, salt and pepper.
  3. Prepare the banana leaves by softening them over a flame, this will make the banana leaves pliable and easier to wrap. Cut the leaves into double the size of the fish fillet.
  4. Drizzle some coconut oil in the centre of the banana leaf.
  5. Place slices of tomato, sliced shallots, corriander sprigs, red chili slices in the centre of the banan leaf, place the fish on top. Place a few curry leaves and red chilli slices on top of the fish.
  6. Drizzle some coconut oil and about 2 table spoons of coconut milk (dash of white wine - optional).
  7. Now wrap the banana leaf like a parcel and secure with 2 tooth picks.
    Place the wrapped Barramundi on the tray and cook as per the oven profile. Serve hot.
  1. Clean and prepare the Barramundi.
  2. Marinate the Barramundi about 30 minutes using grated garlic, ginger, finley shredded curry leaves and corriander stems, coconut oil, coconut milk, curry powder, squeeze of lime juice, salt and pepper.
  3. Prepare the banana leaves by softening them over a flame, this will make the banana leaves pliable and easier to wrap. Cut the leaves into double the size of the fish fillet.
  4. Drizzle some coconut oil in the centre of the banana leaf.
  5. Place slices of tomato, sliced shallots, corriander sprigs, red chili slices in the centre of the banan leaf, place the fish on top. Place a few curry leaves and red chilli slices on top of the fish.
  6. Drizzle some coconut oil and about 2 table spoons of coconut milk (dash of white wine - optional).
  7. Now wrap the banana leaf like a parcel and secure with 2 tooth picks.
    Place the wrapped Barramundi on the tray and cook as per the oven profile. Serve hot.
  1. Clean and prepare the Barramundi.
  2. Marinate the Barramundi about 30 minutes using grated garlic, ginger, finley shredded curry leaves and corriander stems, coconut oil, coconut milk, curry powder, squeeze of lime juice, salt and pepper.
  3. Prepare the banana leaves by softening them over a flame, this will make the banana leaves pliable and easier to wrap. Cut the leaves into double the size of the fish fillet.
  4. Drizzle some coconut oil in the centre of the banana leaf.
  5. Place slices of tomato, sliced shallots, corriander sprigs, red chili slices in the centre of the banan leaf, place the fish on top. Place a few curry leaves and red chilli slices on top of the fish.
  6. Drizzle some coconut oil and about 2 table spoons of coconut milk (dash of white wine - optional).
  7. Now wrap the banana leaf like a parcel and secure with 2 tooth picks.
    Place the wrapped Barramundi on the tray and cook as per the oven profile. Serve hot.
  1. Clean and prepare the Barramundi.
  2. Marinate the Barramundi about 30 minutes using grated garlic, ginger, finley shredded curry leaves and corriander stems, coconut oil, coconut milk, curry powder, squeeze of lime juice, salt and pepper.
  3. Prepare the banana leaves by softening them over a flame, this will make the banana leaves pliable and easier to wrap. Cut the leaves into double the size of the fish fillet.
  4. Drizzle some coconut oil in the centre of the banana leaf.
  5. Place slices of tomato, sliced shallots, corriander sprigs, red chili slices in the centre of the banan leaf, place the fish on top. Place a few curry leaves and red chilli slices on top of the fish.
  6. Drizzle some coconut oil and about 2 table spoons of coconut milk (dash of white wine - optional).
  7. Now wrap the banana leaf like a parcel and secure with 2 tooth picks.
    Place the wrapped Barramundi on the tray and cook as per the oven profile. Serve hot.
  1. Clean and prepare the Barramundi.
  2. Marinate the Barramundi about 30 minutes using grated garlic, ginger, finley shredded curry leaves and corriander stems, coconut oil, coconut milk, curry powder, squeeze of lime juice, salt and pepper.
  3. Prepare the banana leaves by softening them over a flame, this will make the banana leaves pliable and easier to wrap. Cut the leaves into double the size of the fish fillet.
  4. Drizzle some coconut oil in the centre of the banana leaf.
  5. Place slices of tomato, sliced shallots, corriander sprigs, red chili slices in the centre of the banan leaf, place the fish on top. Place a few curry leaves and red chilli slices on top of the fish.
  6. Drizzle some coconut oil and about 2 table spoons of coconut milk (dash of white wine - optional).
  7. Now wrap the banana leaf like a parcel and secure with 2 tooth picks.
    Place the wrapped Barramundi on the tray and cook as per the oven profile. Serve hot.
Tips:

1. Ensure the Banana Leaf is intact - not torn to capture the sauce.
2. Rest the fish about 40-60 seconds before unwrapping.
3. Garnish with few slices of red chilli, corriander and a cheek of lime.
4. Serve with your favourite steamed rice (Jasmin/Basmati ) and Sri Lankan Coconut Sambal for a spicy kick.

Tips:

1. Ensure the Banana Leaf is intact - not torn to capture the sauce.
2. Rest the fish about 40-60 seconds before unwrapping.
3. Garnish with few slices of red chilli, corriander and a cheek of lime.
4. Serve with your favourite steamed rice (Jasmin/Basmati ) and Sri Lankan Coconut Sambal for a spicy kick.

Tips:

1. Ensure the Banana Leaf is intact - not torn to capture the sauce.
2. Rest the fish about 40-60 seconds before unwrapping.
3. Garnish with few slices of red chilli, corriander and a cheek of lime.
4. Serve with your favourite steamed rice (Jasmin/Basmati ) and Sri Lankan Coconut Sambal for a spicy kick.

Tips:

1. Ensure the Banana Leaf is intact - not torn to capture the sauce.
2. Rest the fish about 40-60 seconds before unwrapping.
3. Garnish with few slices of red chilli, corriander and a cheek of lime.
4. Serve with your favourite steamed rice (Jasmin/Basmati ) and Sri Lankan Coconut Sambal for a spicy kick.

Tips:

1. Ensure the Banana Leaf is intact - not torn to capture the sauce.
2. Rest the fish about 40-60 seconds before unwrapping.
3. Garnish with few slices of red chilli, corriander and a cheek of lime.
4. Serve with your favourite steamed rice (Jasmin/Basmati ) and Sri Lankan Coconut Sambal for a spicy kick.

Tips:

1. Ensure the Banana Leaf is intact - not torn to capture the sauce.
2. Rest the fish about 40-60 seconds before unwrapping.
3. Garnish with few slices of red chilli, corriander and a cheek of lime.
4. Serve with your favourite steamed rice (Jasmin/Basmati ) and Sri Lankan Coconut Sambal for a spicy kick.

Tips:

1. Ensure the Banana Leaf is intact - not torn to capture the sauce.
2. Rest the fish about 40-60 seconds before unwrapping.
3. Garnish with few slices of red chilli, corriander and a cheek of lime.
4. Serve with your favourite steamed rice (Jasmin/Basmati ) and Sri Lankan Coconut Sambal for a spicy kick.

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See also
Sesame Scallop with Golden Raisin Sauce
Sesame Scallop with Golden Raisin Sauce
Tawa Murgh
Tawa Murgh
Aloo Akhrot Tikki
Aloo Akhrot Tikki
* All cooking times may vary depending on quality and quantity of food.