Crispy Skin Barramundi

with sweet potato & ginger mash & coconut, chilli & lime sauce

Crispy Skin Barramundi

with sweet potato & ginger mash & coconut, chilli & lime sauce
Method
SERVES 2
Crispy Skin Barramundi

Seal barramundi fillets on a hot pan skin side down with a small amount of oil for 2 minutes, then place in a 180°C oven for 8-9 minutes.

Sweet Potato & Ginger Mash

Bake potatoes on rock salt until caramelised and soft. Remove skin, mash with ginger, season and place into a bowl cover to keep warm.

Coconut, Chilli & Lime Sauce

Place all ingredients except lime juice, palm sugar, fish sauce and coconut cream into a food processor and blend to a small chopped stage.

Place a large pot on the stove. Cook all the dry ingredients until they start to brown.

Deglaze with lime juice, palm sugar and fish sauce.

Reduce by half, add coconut cream and reduce by half again. Blend and pass.

To Serve

Spoon the sweet potato onto the middle of two plates and lightly pour the sauce to one side. Place the barramundi on top of the sweet potatoes. Garnish with micro coriander, fresh chilli and shallot.

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