Coconut Ginger Flower Barramundi
$12.00
This Coconut Ginger Flower Barramundi by Singapore foodie Simone Ruth, has the hallmarks of a meal that the whole family will enjoy!
Ingredients
- 1 x The Meat Club Barramundi Fillet
- 30g ground almonds
- small pack snap peas
- 100ml coconut milk
- 1/2 tbsp raw brown sugar
- 5 curry leaves
- a thinly sliced ginger flower -a diced medium size tomato
- squeeze of lemon
- salt and pepper to taste
Preparation
-
Wash the fish then dap dry with a kitchen towelette.
- On a lined baking tray, season fish lightly with salt and pepper -coat the fish with almond crumbs (option: to layer with egg wash before coating).
-
Drizzle a good amount of olive oil, then place into oven at 170 degrees for about 10-15 minutes.
- In a oiled pan, fry the curry leaves and ginger flower until fragrant.
- Add in the snap peas, broil for 3-5 mins, then remove from pan so that they remain crunchy in texture.
-
Next for the sauce, add your diced tomatoes, coconut milk, sugar and lemon into the pan, sauté them well then remove from heat (strain sauce).
- To finish, remove the fish from the oven. drizzle your sauce and serve it up with snap peas.
