Grilled Fish with Spicy Chili Tomato Sauce

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

1. Marinade the fish with Kimball Oyster sauce for 20 minutes.
2. 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.
3. Then, place the fish on top and pour the rest of the Kimball Spicy Chilli Tomato Pasta sauce over.
4. 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.