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 Humpty Doo barramundi fillets are marinated in the paste and snap frozen.
The fillets are ready for you to defrost, pan fry and then top with our prepared deliciously chewy, toasty coconut and fried shallot crust before baking in the oven.
| PER 100G (RAW) | PER AVG FILLET | |
| ENERGY | 655.1kj | 2215.7kj |
| PROTEIN | 19.9g | 67.15g |
| FAT TOTAL | 7.1g | 24g |
| - SATURATED | 4.4g | 14.9g |
| CARBS | 3.1g | 10.4g |
| - SUGARS | 1.8g | 6.1g |
| SODIUM | 174.7mg | 591mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with steamed basmati rice or coconut rice, some stir fried Asian greens and lime wedges.
LOW CARB: Skip the rice and just serve with an Asian slaw or a pile of Asian greens.
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 exercise caution.
TO COOK: defrost fully. Remove the fish from the bag and pat it dry. Sear in a hot, lightly oiled, oven-proof frying pan for 2 minutes each side. Top the fish with the coconut crust and place on a baking tray into a preheated 180C oven for 5-7 minutes until fish is cooked through.
DEFROST INFORMATION: defrost overnight in the fridge. Keep refrigerated and cook and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.
