OceanWatch Australia is a national environmental, not-for-profit company that works to achieve sustainability in the Australian seafood industry by protecting and enhancing fish habitats, improving water quality and advancing the sustainability of fisheries.

To help raise awareness, Ocean Watch Days were held at Bondi and Manly and Slow Food Sydney were invited to come along.  Our Convivium President and chef,  Syd Pemberton,  held a demonstration BBQ and this is one if the recipes she prepared:

Spicy fish fillets cooked in banana leaf
6 fresh banana leaves, cut into large 12 squares
6 with fish fillets cut in half (ling fish, barramundi, blue eye)
Spice paste:
1 tbls finely chopped fresh ginger
1 large green chili, deseeded and chopped
1 tbls chopped coriander stalks
2 tbls chopped coriander leaves
1 tsp salt
½ tsp turmeric
2-3 tbls of coconut cream to blend
Blend the spice paste together in a smell blender or mortar and pestle.
Spread a little of the spice paste onto each piece of fish. Place onto a square of banana leaf and wrap it like a small parcel and secure it with a toothpick.
Refrigerate until ready to cook.
Lightly oil the bbq grill and cook the fish parcels for 4-5 minutes each side, until cooked through. Remove and serve with lemon or lime wedges on the side.