Turmeric and Coconut Poached Barramundi

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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