Asian Poached Barramundi
2 lemongrass stalks, outer layers removed, trimmed & sliced finely
3 coriander stalks, roots trimmed & leaves separated
2 tsp ground turmeric
2 tsp ground ginger
½ tsp ground cumin
3 tsp grated palm sugar
2 tbsp fish sauce
2 tbsp oil
1 brown onion, chopped finely
1 cup coconut milk
1 cup fish stock
4 barramundi portions, thawed
1 bunch choy sum, trimmed & cut into 10cm lengths
2 shallots, sliced
Steamed rice & lime wedges, to serve
Make spice paste by placing lemongrass and coriander roots in mortar or food processor to make a paste. Add ground turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
Heat oil in saucepan over medium-high heat. Fry paste for 2 mins until fragrant. Stir in onion and cook for 3 mins. Add coconut milk and fish stock; bring to a simmer.
Gently place fish into sauce and cover saucepan with lid. Reduce heat to medium and poach fish for 8 mins until nearly cooked. With 4 mins to go, add choy sum, re-cover pan and cook until tender.
Serve Garnish fish with coriander leaves and green onions. Serve with steamed rice and lime wedges.
This dish is great for those who love fragrant Asian flavours, but could do without the spicy heat.