Barramundi with coconut curry sauce

Name: Barramundi with coconut curry sauce
Yield: Serves 6
Ingredients: 405 mL (13 fl oz) unsweetened coconut milk; 4 cm (1½ in) piece fresh ginger; 4 garlic cloves; 6 barramundi fillets, 155 g-170 g (about 5 oz) each; 90 g (3 oz) palm sugar; 2 tablespoons vegetable oil; 4 fresh curry leaves; 4 cm (1½ in) piece fresh turmeric; 100 g (3½ oz) water spinach (kangkung); 310 g (10 oz) dry egg noodles; ⅓ cup (90 mL/3 fl oz) tamarind water; 4 cm (1½ in) piece fresh galangal; 2 brown (yellow) onions; 2 lemon grass stalks; 2 teaspoons shrimp paste, roasted; 2 fresh kaffir lime leaves; 2 tablespoons desiccated (flaked) coconut, toasted; 2 large fresh red chilli peppers; ½ cup (125 mL/4 fl oz) fish sauce

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

The fish is best cooked in a steamer, but ifyou do not have a steamer, you can grill or pan-fry it. This dish can also be made with any firm-fleshed white fish, such as blue-eye cod or snapper.

Ingredients

Spice Paste

2 brown (yellow) onions
4 garlic cloves
2 lemon grass stalks

Fish course
Pescatarian

Method

TO MAKE SPICE PASTE, peel and roughly chop the onions, garlic, lemon grass, galangal, ginger and turmeric. Roughly chop the chilli peppers. Shred the lime leaves. Place all of these, plus the shrimp paste, in a food processor or blender (in batches) and process until you have a smooth paste. You can add a little water if necessary.

TO MAKE SAUCE, heat the oil in a saucepan