Turmeric And Coconut Poached Barramundi - cooking recipe

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
Preparation
    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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