Coconut-crusted Humpty Doo barramundi
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.
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.
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.
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.