- 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
- 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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