Skill level

Average: 4.1 (9 votes)


20 g (¾ oz) dried glass noodles
1 tbs sugar
2 tsp fish sauce
1 teaspoon salt
1 tsp freshly ground black pepper
2 tbsp fermented soy beans
300 g barramundi fillet (cut into 4 pieces)
2 piece banana leaf (20 cm x 25 cm)
1 long red chilli, julienned
1 tbsp garlic oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Sliced red chilli and soy sauce, for dipping. Put the glass noodles in a bowl, cover with water and soak for 20 minutes, then drain and slice into 4 cm (1½ inch) lengths. 

In a small bowl, combine the sugar, fish sauce, salt and pepper and mix well. Add the soy beans and fold through. Coat the fish with this mixture, and set aside.

Run the banana leaves through an open flame a few times or place on a medium heated grill to soften.

Place two fillets of fish per banana leaf and top with glass noodles, garlic oil and sliced red chilli.

Place water in a large steamer and bring to the boil. Add the fish and steam, covered, over high heat for 7 minutes.
Carefully remove the fish from the steamer. Serve with jasmine rice, and a small bowl sliced red chilli and soy sauce for dipping.