INGREDIENTS

Fish
4 lemongrass stems, bruised
4 pandan leaves, trimmed and bruised
4 spring onions (scallions), trimmed and coarsely chopped
12 kaffir lime leaves, bruised
4 x 400 g whole barramundi, snapper or bream, cleaned
1⁄2 cup cornflour
3⁄4 cup coarse sea salt

Sauce
1⁄4 cup lime juice
1⁄4 cup fish sauce
2 tablespoons shaved palm sugar
3 red bird’s-eye chillies, finely sliced
3 garlic cloves, crushed

To serve
butter lettuce leaves, washed
cherry tomatoes
Thai basil leaves
Vietnamese mint leaves
coriander leaves
200 g thin fresh rice noodles, cooked according to the packet instructions

TO MAKE

Divide the lemongrass, pandan leaves, spring onion and lime leaves among the fish cavities, then close each cavity using toothpicks or skewers to secure.

Mix the cornflour with 100 ml water to form a thick paste, then brush the mixture lightly over the fish. Coat the outside of each fish with salt, pressing it firmly so it adheres well – each fish should be lightly coated. Stand the fish at room temperature for 30 minutes or until the salt crust feels dry to the touch.

Heat a barbecue or chargrill pan to medium. Add the fish, in batches if necessary, and cook for 15–20 minutes, turning once, or until the flesh is cooked through.

For the sauce, combine all the ingredients in a bowl with 1⁄3 cup water and stir until the sugar has dissolved.

Serve the fish with the lettuce leaves for wrapping, and with the tomatoes, herbs, noodles and sauce in separate bowls.

This is an edited extract and images from EAST by Leanne Kitchen and Antony Suvalko published by Hardie Grant Books.