• juice of 2 lemons
  • 1 banana flower
  • 4 cups chicken stock
  • 1 tablespoon tamarind
  • 3-4 kaffir lime leaves, finely sliced
  • 1 stalk lemongrass, white part only, cut in half lengthways
  • 1 green mango, finely julienned
  • 500g barramundi fillet, cut in half lengthways
  • 2 cups roughly chopped coriander leaves and stems
  • 1 cup Vietnamese mint leaves
  • 1 cup Thai basil leaves
  • 1 small red chilli, finely sliced (optional)

  1. Fill a large bowl with cold water and add half the lemon juice. Peel the banana flower, removing the purple-red outer leaves. Strip off the lighter pinkish leaves and place them into some lemon water to prevent discolouration.
  2. Put the stock in a saucepan with the remaining lemon juice, tamarind, kaffir lime leaves and lemongrass.
  3. Finely slice the banana flower and add to the water with the green mango. Cook for 5 minutes until softened.
  4. Place the fish fillets in the pot, reduce heat to medium and cover tightly. Cook for 10 minutes, until the fish is white and cooked through.
  5. Garnish with coriander, mint and basil leaves and chilli (if using). Serve with steamed rice on the side.