Turmeric and Coconut Poached Barramundi
Ready In: 25 mins
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
- To make spice paste, place lemongrass and coriander roots in mortar and crush to a paste with pestle.
- Add ground turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
- To make sauce, heat vegetable oil in saucepan over medium-high heat. Fry paste for 2 mins until fragrant.
- Stir in onion and cook for 3 minutes.
- Add coconut milk and fish stock; bring to a simmer.
- 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.
- Add choy sum, recover pan and cook a further 4 mins, until tender.
- To serve, garnish fish with coriander leaves and green onions. Serve with steamed rice and lime wedges.
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