Prep / Cook / Total - 10 / 25 / 35min
Ingredients
• 4 x 180g frozen barramundi fillets, thawed (can use fresh if preferred)
• 1 brown onion, chopped finely
• 2 lemongrass stalks, outer layers removed, trimmed & sliced finely
• 3 coriander stalks, roots trimmed and leaves separated
• 1 bunch choy sum, trimmed & cut into 10cm lengths
• ½ teaspoon ground cumin
• 2 teaspoons ground turmeric
• 2 teaspoons ground ginger
• 3 teaspoons grated palm sugar
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 1 cup coconut milk
• 1 cup fish stock
• 2 spring onions, sliced (for garnish)
• steamed rice & lime wedges, to serve
Instructions
1. To make the spice paste: place lemongrass and coriander roots in a mortar and pestle and crush to a paste. Add the ground turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine together.
2. Next, to make the sauce, heat vegetable oil in a saucepan over medium-high heat. Fry the freshly made spice paste for 2 minutes until fragrant. Stir in onion and cook for 3 minutes. Add coconut milk and fish stock and bring to a simmer.
3. Gently lay the fish in the sauce and cover saucepan with a lid. Reduce heat to medium and poach fish for 8 minutes until nearly cooked. With 4 minutes to go, add choy sum, re-cover saucepan and cook until tender.
4. Garnish fish with coriander leaves and spring 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.
