Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
10 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
30 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
3–4 pax
![Product Image](https://kimball.com.my/wp-content/uploads/2023/08/Kimball_1275x850_2-1.jpg)
Ingredients
- 2 Tbsp Kimball Oyster Sauce
- 1 Can (290g) Kimball Spicy Chilli Tomato Pasta sauce
- 600g Barramundi, cleaned and scored on both sides
- 14 x 14” Banana leaf
- 15 Pcs Kaffir lime leaves
- 20g Onion, sliced
- 40g Four angle bean, sliced diagonally
Method
- Marinade the fish with Kimball Oyster sauce for 20 minutes.
- Place the banana leaf on an aluminum foil and pour some Kimball Spicy Chilli Tomato Pasta sauce at the base and add some kaffir lime leaves.
- Then, place the fish on top and pour the rest of the Kimball Spicy Chilli Tomato Pasta sauce over.
- Next, place the kaffir lime leaves in between the slits and pour the onion and four angle beans over. Lastly, wrap the fish up to form a parcel and bake at 180°C for 30 minutes.