Barramundi In Asian Spiced Coconut Milk

Serves: 4
Total Calories: 357


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)


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.

Nutritional Facts:

Serves: 4
Total Calories: 357
Calories from Fat: 240

This Barramundi In Asian Spiced Coconut Milk recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
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Bahamian-Style Whole Grilled Snapper
Balinese Fish Mousse Sates / Sate' Lilit
Barramundi In Asian Spiced Coconut Milk
Brazilian Swordfish Kebabs With Coconut Milk
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Florida Snapper Burgers
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Grilled Salmon Kiev
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Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut
Grilled Shark and Bake I
Grilled Shark and Bake II
Grilled Skate Wings With Nonya Sweet-And-Sour Sauce
Grilled Snapper With French West Indian Caper Sauce
Grilled Swordfish En Pipian
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