Turmeric And Coconut Poached Barramundi Recipes

TURMERIC AND COCONUT POACHED BARRAMUNDI

Turmeric and Coconut Poached Barramundi image

This is an amazingly easy & tasty recipe that I found on ninemsn when I was inspired by a TV show recently. We had this for dinner last night & I wanted to save the recipe here for safe keeping.

Provided by Heydarl

Categories Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 418.5, Fat 20.2, SaturatedFat 12.6, Cholesterol 54.6, Sodium 865, Carbohydrate 46.1, Fiber 1.7, Sugar 40.2, Protein 15

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