Name: Barramundi in Asian-Spiced Coconut Milk
Yield: Serves 4
Cuisine: Australia
Ingredients: 2 Thai chiles or serrano peppers, seeded and minced (for a hotter sauce, leave the seeds in); 4 barramundi, sea bass, grouper, or mahimahi fillets (each 6 to 8 ounces and ¾ to 1 inch thick), checked over for bones (see box); 2 tablespoons vegetable oil, preferably peanut oil; 2 stalks fresh lemongrass, trimmed and minced, or 2 strips lemon zest (each 2 by ½ inches), removed with a vegetable peeler; 1 piece (1 inch) peeled fresh ginger, minced; 1 piece (1 inch) fresh galangal (see Note), minced, or an additional tablespoon of peeled minced fresh ginger; 1 teaspoon palm sugar or light brown sugar; ½ teaspoon shrimp paste (see Note), or 1 chopped anchovy fillet; 2 cups coconut milk, canned or homemade; 3 tablespoons Asian fish sauce; 2 kaffir lime leaves (see Note), cut crosswise into hair-thin slivers, or 2 strips lime zest (each 2 by ½ inches), removed with a vegetable peeler; 3 cloves garlic, minced; 1 tablespoon fresh lime juice; 1 large shallot, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Barramundi is one of the most beloved fish in Australia, a gold-flecked beauty with a firm, sweet, white flesh that forms large meaty flakes when cooked. You may not be able to find barramundi easily (do try it when you go to Australia), but sea bass, grouper, and especially mahimahi 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