Braised barramundi in wattleseed and coconut cream

I was initially skeptical when I watched my father poach barramundi in milk and onion, but my perception changed once I tasted it. During my apprenticeship at Kirk’s Wine Bar, I shared this dish as a staff meal to proudly share this method of enhancing barramundi’s natural flavours.

Credit: Jiwon Kim

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• olive oil, for cooking
• 1 onion, thinly sliced
• 2 garlic cloves, finely chopped
• ½ cup (125 ml) white wine
• 1 cup (250 ml) coconut cream
• 1 ½ tsp whole wattleseeds
• 1 tsp XO sauce
• 2 barramundi fillets, skinless, halved
• vegetable oil, for deep-frying
• 1 saltbush stalk
• steamed basmati rice, to serve
• 2 - 3 finger limes, to garnish

Instructions

1. Preheat the oven to 180˚C (fan-forced). Meanwhile, heat a large oven-proof frying pan over medium heat with a drizzle of olive oil, and sauté the onion, until softened. Add the garlic and cook for 1 minute, until fragrant. Deglaze the pan with the white wine.

2. Reduce the heat to low, then add the coconut cream, wattleseeds and XO sauce to the pan and stir to combine. Increase the heat to high and add the barramundi fillets to the pan and turn to coat in the mixture.

3. Transfer the pan to the oven and bake for 7-10 minutes, or until the fish is cooked through.

4. Meanwhile, heat enough oil in a large heavy-based saucepan over high heat. When the oil is hot, deep-fry the saltbush stalk until crispy. Using tongs, remove from the oil to a paper towel-lined plate to absorb excess oil.

5. To serve, divide basmati rice between plates and top with the fish. Spoon over the sauce from the pan and garnish with the fried saltbush and finger lime pearls.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Weeknight Potluck Solved

Watch the full episode here

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Watch the full episode here

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