RECIPE BY:

Matt Sinclair

INGREDIENTS:

• 1 Cup Massel Liquid Stock, Chicken
• 2 fillets of Coles barramundi, sliced into bite-sized pieces
• 800 ml of Coles coconut cream
• 3 Tbsp Cobram Estate Olive Oil Light Flavour
• 2 inches Ginger, roughly chopped
• 4 stalks Lemongrass, grated (white bits only)
• Juice of 1 lime
• 50 ml Fish Sauce
• 50g Palm sugar, roughly chopped
• 3 birds eye chilli, roughly chopped
• 5 x Kaifer leaf leaves
• 1 bunch Coriander root, roughly chopped

METHOD:

• In a pan, heat oil and add ginger, coriander and chilli and saute for 1-2 minutes. Add coconut cream chicken stock and lemongrass and stir through. Once simmering add Barramundi and 3 torn kaffir lime leaves.
• Allow to simmer for 3 minutes. Before serving add fish sauce and palm sugar and stir through. Sprinkle the remaining Kaifer leaves, finely sliced and lime juice to serve.