Turmeric And Coconut Poached Barramundi Recipes
TURMERIC AND COCONUT POACHED BARRAMUNDI
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
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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- 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.
- 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 mins. Add coconut milk and fish stock; bring to a simmer.
- Cook fish; gently lay 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.
- To serve, garnish fish with coriander leaves and green onions. Serve with steamed rice and lime wedges.
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