AT A GLANCE
1 tbsp coconut oil (see note)
15 gm (3cm piece) galangal, finely grated on a mandolin
1 tsp each ground coriander, ground cumin and ground chilli
600 ml coconut milk
5 kaffir lime leaves, coarsely torn
1 lemongrass stalk (white part only), thinly sliced
400 gm (about ½) butternut pumpkin, cut into 5cm pieces
600 gm skinless barramundi fillet, cut into 10cm pieces
120 gm snake beans, cut into 7cm lengths
1 tbsp fish sauce, or to taste
1 tbsp soft light palm sugar, or to taste
To serve: Thai basil sprigs, coriander sprigs, thinly sliced red shallots and Thai chillies, and lime wedges and steamed jasmine rice
||Heat coconut oil in a wok over medium-high heat, add galangal and ground spices and stir-fry until fragrant (20-30 seconds). Add coconut milk, lime leaves and lemongrass and bring to the simmer. Season to taste, add pumpkin and cook for 3-4 minutes. Add barramundi and snake beans and cook until fish is cooked through and pumpkin is tender (8-10 minutes). Transfer vegetables and fish with a slotted spoon or spider to serving bowls. Season cooking liquid with fish sauce and palm sugar to taste and spoon over fish.
||Combine shallot, chilli and herbs in a bowl, scatter over fish and serve with lime wedges and steamed rice.
Note Coconut oil is available from select
delicatessens and supermarkets.
LEMONGRASS, CORIANDER, MAIN, PUMPKIN, THAI, COCONUT, WINTER, BARRAMUNDI, SEAFOOD, FAST, GALANGAL, FISH, BEANS
LISA FEATHERBY AND ALICE STOREY
JOHN PAUL URIZAR