Malaysian coconut sambal 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.
Th 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.
Serve with lime wedges for squeezing and steamed basmati or coconut rice, with Asian greens or a slaw. Or dish up as part of a spread with the Hokkien noodle stir fry with mixed vegetables and sticky Szechuan chicken.
LOW CARB: skip the rice and just serve with Asian slaw 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.
Defrost fully before cooking. Remove the fish from the bag. Top the fish with the coconut crust and place onto a lined baking tray and cook in a preheated 200C oven for 12-14 minutes until fish is cooked through