AT A GLANCE
"Son in Law's barramundi fillets have just the right amount of
spice and zesty lime. I'd love to serve the dish at home. Can you
Jennifer Collins, Richmond, Vic
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|01||Dry-roast rice in a frying pan over medium heat, stirring frequently, until it starts to turn golden (3-4 minutes). Add lime leaf and lemongrass, and toast until golden brown (3-4 minutes). Cool, grind with a mortar and pestle or in a spice grinder until medium-fine.|
|02||Combine fish sauce, lime juice, tamarind water, roasted chilli and palm sugar in a small bowl, mix well and reserve.|
|03||Heat oil in a large saucepan to 190C. Cut fish into about 12 pieces, season generously to taste, and coat in flour, shaking off excess. Deep-fry in 2 batches until deep golden brown and crisp (4-5 minutes). Remove with a slotted spoon and drain on paper towels.|
|04||Toss barramundi, spring onion, Spanish onion, herbs, roasted rice and half the dressing in a mixing bowl, then transfer to a serving platter. Drizzle with remaining dressing and scatter with crisp shallots and serve.|
Note Glutinous white rice, available from Asian food stores, will give the best result, but jasmine rice works at a pinch. To make tamarind water, combine 20gm (1 tbsp) tamarind pulp with 1/3 cup water in a small saucepan, bring to the boil and simmer just until soft (2-3 minutes). Strain, discarding seeds and fibre. Makes 2 tbsp and will keep refrigerated for a week.