Ingredients
- 4 Barramundi fillets (skin-on or skinless)
- Glaze - 2 level tbsp tamarind paste
- 2 tbsp sambal asli
- 1 tsp fish paste
- 2 tbsp soy sauce
- 2 tbsp coconut cream
- 3 tbsp brown sugar
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 tbsp sesame oil
- Salad - 1 firm mango, thinly sliced
- 1/2 thinly sliced red onion
- 1 small carrot, julienned
- 1 cup finely shredded red cabbage.
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp sugar
- 1/2 tsp salt
- 1 red chili, finely sliced seeds removed if preferred
- Baby lettuce leaves, sliced chilli and crispy shallots for garnish
- Coconut Rice - 1 cup white rice
- 1 cup water
- 1 cup coconut water
- 1/2 cup coconut milk
- Zest of 1 lime and pinch of salt
Method
- Add rice, water, coconut water, cream and a pinch of salt to a pot. Bring to a boil, then reduce to low heat and cook for 15 minutes. Remove from heat and fluff with a fork.
- While rice is cooking combine the rice vinegar, lime juice, sugar, and salt in a bowl. Stir until dissolved. Divide
- In one bowl add the mango and red onion and mix through half the dressing. Add cabbage and carrot to another bowl and toss the rest of the dressing through. Let it sit to pickle lightly while preparing rest of meal.
- In a small saucepan, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant. Stir in tamarind paste, sambal alsi, fish paste, soy sauce, sugar, and coconut cream. Simmer for 3-4 minutes until slightly thickened. Turn off heat.
- Heat a non-stick pan over medium-high heat. Add a drizzle of sesame oil. Sear the Barramundi fillets for 3-4 minutes per side, until golden and cooked to your liking.
- Brush the tamarind-chilli glaze generously over the fillets in the final minute of cooking.
- Spoon the rice onto each plate and sprinkle each with lime zest. Place the glazed Barramundi on top of the rice.
- Serve with baby lettuce, pickled mango salad and slaw. Top fish with crispy shallots & chilli if using.
Product used in recipe
- ABC - ABC ORIGINAL CHILLI SAUCE 335ML
