Barramundi in Coconut and Lemongrass Broth
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Barramundi in Coconut and Lemongrass Broth
Recipe by Courtney Roulston
Ingredients
1 tbsp Squeaky Gate extra virgin olive oil
2 tbsp fresh ginger, julienne
2 french shallots, peeled, sliced
½ bunch coriander, stems chopped and tops separated
2 cloves garlic, sliced
2 stalks lemongrass, finely grated
2 small red chilies, finely chopped
1 cup low salt chicken stock
1 x 400ml can coconut cream
3 kaffir lime leaves, torn, plus 3 extra finely julienne to serve
800g cone bay barramundi fillets, boneless/Skin removed
2 tbsp palm sugar, grated
2 tbsp fish sauce
juice of 1 lime to serve (about 2 tablespoons)
1 tbsp chili oil to garnish
steamed basmati rice to serve
Raco frypan
Method
Heat the oil in a large deep-sided frying pan over a medium heat. Cook off the ginger, shallots, coriander stems and garlic for 2 minutes, or until fragrant. Add in the lemongrass, chilli and stock and bring up to a boil.
Pour in the coconut cream, kaffir lime leaves and reduce the heat. Leave the broth to simmer for 5 minutes for the aromatics to infuse.
Add in the fish and gently poach for 4-5 minutes, or until just cooked through.
Remove from the heat and stir in the palm sugar, fish sauce and lime juice. Check for balance of sweet, sour, salty and hot.
Adjust if needed before serving. Garnish with coriander tops, extra kaffir lime leaves and chili oil. Serve with steamed rice and greens on the side.
