Banana Leaf Coral Trout with Green Mango by Luke Nguyen

Ingredients:

Fish

• 200 g coral trout fillet, skin on
• 2 sheets banana leaf (40 cm long)
• 1 tablespoon nuoc cham dressing (recipe below)

Marinade

Green Mango Salad

• 50 g green mango, julienned
• 5 perilla leaves, sliced
• 5 Vietnamese mint leaves, sliced
• 5 dried goji berries, rehydrated

Nuoc Cham Dressing

• 3 tablespoons fish sauce
• 3 tablespoons white vinegar
• 125 ml young coconut juice
• 2 tablespoons sugar
• 2 garlic cloves, chopped
• 1 bird’s eye chilli, thinly sliced
• 2 tablespoons lime juice

Method:

1. Prepare the marinade
   Combine the pounded galangal, turmeric, lemongrass, and garlic in a mortar and pound into a fine paste. Transfer to a mixing bowl, add the Thai red curry powder, vegetable oil, and fish sauce, and mix well. Allow the ingredients to infuse for 10 minutes.
2. Marinate the fish
   Season the coral trout fillet with sea salt, then coat evenly with the marinade. Set aside to marinate.
3. Prepare the nuoc cham dressing
   Combine the fish sauce, white vinegar, sugar, and young coconut juice in a saucepan over medium heat. Stir well and heat until just below boiling point. Remove from the heat and allow to cool. Once cooled, add the chopped garlic, sliced chilli, and lime juice. Stir to combine.
4. Steam the fish
   Wrap the marinated coral trout securely in a banana leaf. Place in a bamboo steamer over rapidly boiling water and steam for 7–8 minutes, or until the fish is cooked through.
5. Prepare the green mango salad
   In a mixing bowl, combine the julienned green mango, sliced perilla leaves, Vietnamese mint, and rehydrated goji berries. Toss gently to combine.
6. Assemble the dish
   Lay a banana leaf on a long serving platter. Carefully unwrap the steamed coral trout and transfer it to the platter, skin side up.
7. Garnish and serve
   Arrange the green mango salad over the fish. Drizzle with 2 tablespoons of nuoc cham dressing and garnish with goji berries. Serve immediately.