Name: Coconut-poached barramundi with pumpkin and snake beans
Yield: 4
Ingredients: 1 tbsp coconut oil (see note); 15 gm galangal, finely grated on a mandolin (3cm piece); 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 butternut pumpkin, cut into 5cm pieces (about ½); 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

Ingredients

1 tbsp coconut oil (see note)

15 gm galangal, finely grated on a mandolin (3cm piece)

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 butternut pumpkin, cut into 5cm pieces (about ½)

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

Method

Main

1.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.

2.Combine shallot, chilli and herbs in a bowl, scatter over fish and serve with lime wedges and steamed rice.