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.

Related Recipes

Mushroom and Caramelised Onion Tarts

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...

One Pan Quinoa

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa  2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans  1 head broccoli  1 tin...

Traybake Dinner

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...

Fried Olives with Lemon-Herb Mayonaise

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 20 large Coles green feta stuffed olives 1 cup plain flour 4 eggs, beaten 4 cups panko breadcrumbs Cobram Estate Light olive oil for deep frying LEMON-HERB MAYONNAISE: ¾ cup ZoOSh whole egg...

Rosemary and Fennel Flatbreads (Lavosh)

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt   METHOD: Set oven to 220C and...

Spring Risotto

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 200g Arborio Rice 1L Massel Liquid Vegetable Stock 1 Onion, diced 2 Garlic Cloves, rougly chopped. 100mLs Chardonnay 150g Peas 150g Green Beans, chopped 150g Snow Peas, chopped 150g Celery, diced 3...

Print Friendly, PDF & Email