Wild barramundi with coconut broth
<p>This crowd-pleaser barramundi recipe is suitable to eat in all seasons and will impress your guests.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>250ml coconut milk</li>
<li>250ml chicken stock</li>
<li>4 m lemongrass, white part only, sliced finely</li>
<li>3cm piece of galangal, grated</li>
<li>3 shallots, peeled and sliced</li>
<li>2 coriander roots, chopped</li>
<li>2 kaffir lime leaves, sliced finely</li>
<li>1 small red chilli, seeded and chopped</li>
<li>15ml fish sauce</li>
<li>1⁄2 teaspoon caster sugar</li>
<li>3 oyster mushrooms, sliced</li>
<li>50g enoki mushrooms, chopped</li>
<li>15ml lime juice</li>
<li>50ml vegetable oil</li>
<li>250g wild barramundi fillet (If it’s unavailable, another thick, fleshy white fish will do.)</li>
<li>12 sugar snap peas, cleaned</li>
<li>1 handful coriander leaves</li>
<li>2 kaffir lime leaves, sliced finely</li>
<li>1⁄2 large red chilli, sliced</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>In a small saucepan, bring coconut milk and stock to the boil.</li>
<li>Add lemongrass, galangal, shallots, coriander root, lime leaves, chilli, fish sauce and sugar. Simmer for approximately 15 minutes. Taste the mixture and add more fish sauce, chilli or sugar to suit your taste.</li>
<li>Blend the mixture using a stick blender or blender, then strain through a colander or sieve. Discard pulp.</li>
<li>Add the mushrooms and simmer for a further 2 minutes, then add the lime juice and set aside until required.</li>
<li>Pre-heat oven to 220oC (420oF/Gas Mark 7).</li>
<li>Heat a little oil in a heavy-based frypan, and when it starts to smoke, place the barramundi into the pan, skin-side down. Cook for approximately 30 seconds then transfer the pan to oven and cook until the fish is ready, approximately 6 minutes (times will vary depending on the thickness off the fish).</li>
<li>Transfer fish to a serving bowl.</li>
<li>Bring the broth back to a simmer, add the sugar snap peas and simmer for another minute, ladle the broth over the barramundi and garnish with coriander, kaffir lime leaves and chilli.</li>
</ol>
<p><em>Recipe courtesy of The Red Spice Road Cookbook, New Holland Publishers RRP $35.00 available from all good bookstores or online, <span style="text-decoration: underline;"><strong><a href="http://www.newhollandpublishers.com/" target="_blank">www.newhollandpublishers.com</a></strong></span>.</em></p>
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