Step 1

Cut fish into 30 x 12cm strips, 1cm thick. Roll each strip into a scroll, secure with a skewer; season.

Step 2

Combine vinegar and oil in a small saucepan; stir over low heat for 3 minutes or until warm – do not boil. Combine capsicum, onion and tomato in a small bowl; pour over warmed vinegar mixture, season to taste.

Step 3

Meanwhile, heat an oiled large frying pan over medium-high heat; pan-fry fish, in batches, for 1½ minutes each side or until just cooked through.

Step 4

Cut banana leaves into large rectangles; serve fish on banana leaves with capsicum salsa. Sprinkle over chilli and coriander.