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Coconut-crusted Humpty Doo barramundi

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HERE'S HOW WE MAKE IT

We prepare a Malaysian sambal paste of onions, garlic, ginger, lemongrass, turmeric and fish sauce, with a hint of chilli and fry it until it is fragrant.  We then add kaffir lime leaves and coconut milk and reduce to a thick marinade.

The barramundi fillets (Humpty Doo from the NT) are marinated in the paste - ready for you to top with our prepared deliciously chewy, toasty coconut and fried shallot crust before baking in the oven.

INGREDIENTS

Barramundi, coconut milk (coconut extract, water, vegetable gum (guar gum)), coconut, red chilli, onion, fried shallots [shallots, vegetable oil], ginger, fish sauce (anchovy extract 77%, salt, sugar), garlic, sugar, rice bran oil, fresh coriander, salt, lemongrass, kaffir lime leaves, turmeric.

ALLERGENS

CONTAINS:
Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per 100gSmall
ENERGY741kJ2887kJ
PROTEIN16.3g63.3g
FAT TOTAL10.0g38.9g
- SATURATED7.1g27.6g
CARBS8.6g33.4g
- SUGARS2.6g10.3g
SODIUM299mg1164mg

SIZES

Small:
2 barramundi fillets- serves 2 adults with accompaniments

GOES WITH

Serve with lime wedges for squeezing and steamed basmati or coconut rice, with Asian greens or a slaw.

LOW CARB: skip the rice and just serve with Asian slaw, zoodles or a pile of Asian greens.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

PLEASE NOTE:  this dish contains raw fish and should be fully cooked before consumption. While every effort has been made to ensure this dish is bone and scale-free, please be aware that some may remain and to exercise caution.

Defrost fully and preheat oven (FF) to 200 degrees.
Remove the fish from the bag and lay skin side down on a paper-lined oven tray. Top the fish with coconut mix and cook in a preheated 200C oven for 15 minutes until fish is cooked through.
Alternatively, for crispier skin. Heat a little oil until very hot in an ovenproof frypan. Add the barramundi skin side down and fry for 2 minutes over high heat, top the fish (flesh side) with the coconut crust and place fry pan in the oven for 13 minutes or until fish is cooked through.
Serve with Asian slaw or steamed rice, greens and a squeeze of lime.
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