Poached Barramundi

Poached Barramundi recipe - The Cooks Pantry

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.

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