Turmeric and Coconut Poached Barramundi

Submitted by Heydarl

"This is an amazingly easy & tasty recipe that I found on ninemsn when I was inspired by a TV show recently. We had this for dinner last night & I wanted to save the recipe here for safe keeping."

 

• Ready In: 25mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 stalks lemongrass, outer layers removed, trimmed & sliced finely
• 3 stalks coriander, roots trimmed & leaves separated
• 2 teaspoons ground turmeric
• 2 teaspoons ground ginger
• 1⁄2 teaspoon ground cumin
• 3 teaspoons palm sugar, grated
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 1 brown onion, chopped finely
• 1 cup coconut milk
• 1 cup fish stock
• 4 barramundi fillets, can use other firm white fish
• 1 bunch choy sum, trimmed & cut into 10cm lengths
• 2 green onions, sliced
• 1 lime, cut into wedges

directions

1. To make spice paste, place lemongrass and coriander roots in mortar and crush to a paste with pestle.
2. Add ground turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
3. To make sauce, heat vegetable oil in saucepan over medium-high heat. Fry paste for 2 mins until fragrant.
4. Stir in onion and cook for 3 minutes.
5. Add coconut milk and fish stock; bring to a simmer.
6. To cook fish, gently lay fish into sauce and cover saucepan with lid. Reduce heat to medium and poach fish for 4 mins until nearly cooked.
7. Add choy sum, recover pan and cook a further 4 mins, until tender.
8. To serve, garnish fish with coriander leaves and green onions. Serve with steamed rice and lime wedges.