Name: Barbecued coral trout in banana leaves with baby carrot escovitch
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 - 6
Ingredients: 3 tsp allspice berries, toasted; 2 tsp black peppercorns, toasted; 1 tsp each ground cinnamon and ground nutmeg; 2 tbsp thyme leaves; 1 Scotch bonnet chilli, seeds removed, finely chopped; 3 garlic cloves, crushed; 1 tbsp finely grated ginger; 1 tbsp extra-virgin olive oil; 2 coral trout fillets (700gm each), skin on, pin-boned; 2 limes, thinly sliced; 4 pieces banana leaves, large enough to wrap fish (see note); Micro purple shiso, to serve; Carrot escovitch; 100 ml red wine vinegar; 50 gm caster sugar; ½ tsp allspice berries, crushed; 1 fresh bay leaf; 1 birdseye chilli, thinly sliced; 500 gm mixed baby heirloom carrots, peeled into ribbons

More than just theatrics, the banana leaves encase this Jamaican-inspired coral trout to lock in moisture and flavour. The end result balances spice and smokiness with pickled carrots for bright, zingy acidity and a kick of chilli. Click here for more of our favourite barbecue recipes.

Ingredients

3 tsp allspice berries, toasted

2 tsp black peppercorns, toasted

1 tsp each ground cinnamon and ground nutmeg

2 tbsp thyme leaves

1 Scotch bonnet chilli, seeds removed, finely chopped

3 garlic cloves, crushed

1 tbsp finely grated ginger

1 tbsp extra-virgin olive oil

2 coral trout fillets (700gm each), skin on, pin-boned

2 limes, thinly sliced

4 pieces banana leaves, large enough to wrap fish (see note)

Micro purple shiso, to serve

Carrot escovitch

100 ml red wine vinegar

50 gm caster sugar

½ tsp allspice berries, crushed

1 fresh bay leaf

1 birdseye chilli, thinly sliced

500 gm mixed baby heirloom carrots, peeled into ribbons

Method

1.For escovitch, bring vinegar, sugar, allspice, bay leaf, chilli and 100ml water to the boil in a saucepan over medium-high heat, stirring to dissolve sugar (3-5 minutes). Place carrots in a large bowl, pour over escovitch and stir gently to combine; cool and pickle for a minimum of 45 minutes.

2.Meanwhile, finely grind allspice and peppercorns in a mortar and pestle. Transfer to a large bowl with cinnamon, nutmeg, thyme, chilli, garlic, ginger, and oil. Add trout and using your hands coat in spice blend; cover and refrigerate (30 minutes).

3.Preheat a lightly greased barbecue with a hood or char-grill pan to high. Place banana leaves, dull-side up, on a work surface. Place trout, skin-side down, in centre of each leaf, season to taste, and top evenly with lime slices; enclose and secure each parcel with toothpicks. Place parcels on barbecue, close hood and cook for 10 minutes then turn. Close hood and cook until leaves have blackened, and trout is just cooked through (8-10 minutes); rest for 5 minutes before serving.

4.Drain escovitch, transfer fish to serving plates, unwrap banana leaf, top with escovitch and micro shiso.

Banana leaves are available from Asian greengrocers. To cook fish in a char-grill pan or plate, cook, in batches, and cover with a large metal bowl.
Notes

Recipe by Clare Maguire Chef and Home Economist

Clare is a classically trained chef. After working in some of London’s best restaurants, including Ottolenghi, and with several years of private cheffing in Europe under her belt, she moved into recipe writing and developing. After making the move to sunnier Sydney a few years ago, she regularly contributes to various publications and has worked on over 15 cookbooks. She loves exploring food markets wherever she goes and still heads to Europe for a few months each summer to private chef. She is passionate about cooking with fresh, vibrant and sustainable ingredients and takes inspiration for recipes from her travels. Clare is always up for a pastry crawl to find the best viennoiserie going.

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Styling by Vivien Walsh Stylist

Vivien Walsh is a Sydney-based stylist specialising in food, lifestyle and interiors. With 17 years’ experience, her work has appeared in Gourmet Traveller, Stellar and for brands including Westfield, Woolworths, Merivale and Four Seasons.

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