Coconut-poached barramundi with pumpkin and snake beans

AT A GLANCE

  • Serves 4 people

  • 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
01   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.
02   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.

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