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Barramundi In Asian Spiced Coconut Milk |
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Serves: 4 AUSTRALIAAdvance Preparation: 2 hours for marinating the fish Special Equipment: Fish or vegetable grate (optional) Barramundi, one of the most beloved fish in Australia, is a gold-flecked beauty with a firm, sweet, white flesh that forms large meaty flakes when cooked. You probably won’t be able to find barramundi in this country (do try it when you go to Australia), but sea bass, grouper, and especially tilapia make good substitutes. The Southeast Asian roots of this recipe are obvious. You’ll love the haunting flavors of the lemongrass and kaffir lime leaves, not to mention the wonderful way the coconut milk moisturizes and enriches the fish. This recipe was inspired by the Bathers Pavillion restaurant on Balmoral Beach in Sydney. 4 sea bass, , barramundi, grouper or tilapia fillets (each 6 to 8 ounces and about 3/4 inch thick), checked over for bones 1 shallot, large, finely chopped 3 cloves garlic, minced 2 stalks lemongrass, , fresh, trimmed and minced (see note) 1 piece galangal, , fresh (1 inch), minced (see note) 2 serrano chile, or Thai, minced (for milder sauce, seed the chiles) 2 tablespoons vegetable oil, preferably peanut 1/2 teaspoon shrimp paste (see note) 2 cups coconut milk, canned or fresh 3 tablespoons asain fish sauce 1 tablespoon lime juice, fresh 1 teaspoon sugar, palm or light brown sugar 2 limes leaves, kaffir, cut crosswise into hair-thin slivers (see note) Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
1. Rinse the fillets under cold running water, then drain and blot dry with paper towels. Place the fillets in a nonreactive baking dish just large enough to hold them flat in a single layer. Set aside while you prepare the marinade/sauce. 2. Combine the shallot, garlic, lemongrass, ginger, galangal, and chiles in a mortar and pound to a thick paste with the pestle (or process in a food processor). Set aside. 3. Heat the oil in a wok or large, heavy skillet over medium heat. Add the shrimp paste and sauté until fragrant, about 1 minute. Add the shallot paste and sauté, stirring constantly, until brown and fragrant, about 10 minutes. Stir in the coconut milk, fish sauce, lime juice, sugar, and half the kaffir lime leaves. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium and simmer the mixture until thick and richly flavored, about 5 minutes. Remove from the heat and cool to room temperature. 4. Pour half of the cooled sauce over the fish in the baking dish, refrigerating the remainder, covered, until just before serving. Turn the fish once or twice to coat, then cover, and let marinate, in the refrigerator, for 2 hours, turning the pieces occasionally so they marinate evenly. 5. Preheat the grill to high. 6. When ready to cook, preheat a fish or vegetable grate for 5 minutes (if using), then oil it or the grill grate. Remove the fish fillets from the marinade and arrange on the hot grate. Grill 3 to 6 minutes, then turn over carefully with a long spatula and grill until the fish breaks into firm flakes when pressed with a finger, 3 to 6 minutes more. While the fish cooks, heat the reserved sauce in a saucepan on the side burner of the grill, if you have one, or over low heat on the stovetop. 7. Using a spatula, transfer the fillets to serving plates or a platter and spoon the sauce over them. Garnish each piece of fish with a tuft of shredded kaffir lime leaves and serve at once. Serves 4 Note: You’ll need a few special ingredients for this recipe, can be found at Asian markets. But don’t be discouraged if you can’t find fresh lemongrass, galangal, shrimp paste, or kaffir lime leaves. Substitute 2 strips lemon zest (each 2 3 1/2 inches) for the lemongrass, 1 tablespoon more of minced fresh ginger for the galangal, an anchovy, chopped, for the shrimp paste, and a couple of strips of lime zest (each 2 3 1/2 inches) for the kaffir lime leaves. Even with these stand-ins, you’ll have a voluptuously flavorful dish. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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