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Coconut-poached wild-caught barramundi€¦ · 700 g skinless wild-caught barramundi fillet, cut...

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Coconut-poached wild-caught barramundi with spiced cucumber and pumpkin salad DAF1104#2 11/19 Serves 4 Gluten-free • Dairy-free • Low carb Coconut-poached wild-caught barramundi 2 tablespoons coconut oil 2 cm piece of ginger, finely sliced or grated 1 teaspoon each ground coriander, ground cumin and chilli flakes Enough coconut milk to come up halfway up the barramundi 5 kaffir lime leaves, coarsely torn 1 lemongrass stalk (white part only), thinly sliced 700 g skinless wild-caught barramundi fillet, cut into 10 cm pieces 1 teaspoon fish sauce 1 teaspoon palm sugar Heat the coconut oil in a wok or deep frying pan over moderately high heat. Add the ginger, ground spices and chilli flakes and stir-fry until fragrant (20–30 seconds). Add the coconut milk, lime leaves and lemongrass and bring to a simmer. Add the pieces of barramundi and cook until tender (3–4 minutes), then flip them over using a spatula and poach for another 3–4 minutes. Gently remove the fish and set them aside, covered. Season the coconut broth with fish sauce and palm sugar. Stir and bring back to a simmer, then reduce until the sauce coats the back of the spoon. Place the pieces of fish into a shallow bowl and pour over the sauce. Serve with the spiced cucumber and pumpkin salad (recipe below). Spiced cucumber and pumpkin salad 1 kaffir lime leaf, thinly sliced 1 teaspoon lemongrass, finely chopped 1½ tablespoons fish sauce 1½ tablespoons lime juice 1 teaspoon tamarind paste mixed with 1 tablespoon water 1 teaspoon sesame oil 1½ teaspoons palm sugar, finely grated (adjusted to taste) 5 shallots (spring onions), thinly sliced 1 small Spanish onion, thinly sliced 1 cup each coriander and mint 2 red Thai chillies, thinly sliced 1 telegraph cucumber, thinly sliced 300 g roast pumpkin, diced Cooked rice or noodles (to serve) Toasted sesame seeds (to serve) In a small frying pan, heat the sesame oil. Add the lime leaf, lemongrass and shallots, and sauté until fragrant. Combine the fish sauce, lime juice, tamarind water, red chillies and palm sugar in a small bowl, mix well and reserve. Place all the other ingredients and half the dressing in a mixing bowl, toss them together, then serve with your choice of rice or noodles. Top with sesame seeds. o z z i e R u q i n i m o f D e h y c e b p i c e R 13 25 23 daf.qld.gov.au @QldAgriculture @FisheriesQueensland @BiosecurityQld
Transcript
  • Coconut-poached wild-caught barramundi with spiced cucumber and pumpkin salad

    DAF1

    104#

    2 1

    1/19

    Serves 4Gluten-free • Dairy-free • Low carb

    Coconut-poached wild-caught barramundi 2 tablespoons coconut oil 2 cm piece of ginger, finely sliced or grated 1 teaspoon each ground coriander, ground cumin and chilli flakesEnough coconut milk to come up halfway up the barramundi5 kaffir lime leaves, coarsely torn1 lemongrass stalk (white part only), thinly sliced700 g skinless wild-caught barramundi fillet, cut into 10 cm pieces1 teaspoon fish sauce1 teaspoon palm sugar

    Heat the coconut oil in a wok or deep frying pan over moderately high heat. Add the ginger, ground spices and chilli flakes and stir-fry until fragrant (20–30 seconds). Add the coconut milk, lime leaves and lemongrass and bring to a simmer. Add the pieces of barramundi and cook until tender (3–4 minutes), then flip them over using a spatula and poach for another 3–4 minutes. Gently remove the fish and set them aside, covered. Season the coconut broth with fish sauce and palm sugar. Stir and bring back to a simmer, then reduce until the sauce coats the back of the spoon.

    Place the pieces of fish into a shallow bowl and pour over the sauce. Serve with the spiced cucumber and pumpkin salad (recipe below).

    Spiced cucumber and pumpkin salad1 kaffir lime leaf, thinly sliced 1 teaspoon lemongrass, finely chopped1½ tablespoons fish sauce1½ tablespoons lime juice1 teaspoon tamarind paste mixed with 1 tablespoon water1 teaspoon sesame oil1½ teaspoons palm sugar, finely grated (adjusted to taste)5 shallots (spring onions), thinly sliced1 small Spanish onion, thinly sliced1 cup each coriander and mint 2 red Thai chillies, thinly sliced1 telegraph cucumber, thinly sliced300 g roast pumpkin, dicedCooked rice or noodles (to serve)Toasted sesame seeds (to serve)

    In a small frying pan, heat the sesame oil. Add the lime leaf, lemongrass and shallots, and sauté until fragrant. Combine the fish sauce, lime juice, tamarind water, red chillies and palm sugar in a small bowl, mix well and reserve. Place all the other ingredients and half the dressing in a mixing bowl, toss them together, then serve with your choice of rice or noodles. Top with sesame seeds.

    ozzie

    Ruqini

    mof Deh

    y c

    e b

    piceR

    13 25 23 daf.qld.gov.au @QldAgriculture @FisheriesQueensland @BiosecurityQld

    https://www.daf.qld.gov.auhttps://www.facebook.com/QldAgriculture/https://www.facebook.com/FisheriesQueenslandhttps://www.facebook.com/biosecurityqld/

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