This fish dish from the Melbourne restaurant has just the right amount of spice and zesty line.
Ingredients
Method
Main
1.Dry-roast rice in a frying pan over medium heat, stirring frequently, until it starts to turn golden (3-4 minutes). Add lime leaf and lemongrass, and toast until golden brown (3-4 minutes). Cool, grind with a mortar and pestle or in a spice grinder until medium-fine.
2.Combine fish sauce, lime juice, tamarind water, roasted chilli and palm sugar in a small bowl, mix well and reserve.
3.Heat oil in a large saucepan to 190C. Cut fish into about 12 pieces, season generously to taste, and coat in flour, shaking off excess. Deep-fry in 2 batches until deep golden brown and crisp (4-5 minutes). Remove with a slotted spoon and drain on paper towels.
4.Toss barramundi, spring onion, Spanish onion, herbs, roasted rice and half the dressing in a mixing bowl, then transfer to a serving platter. Drizzle with remaining dressing and scatter with crisp shallots and serve.
Note Glutinous white rice, available from Asian food stores, will give the best result, but jasmine rice works at a pinch. To make tamarind water, combine 20gm (1 tbsp) tamarind pulp with 1/3 cup water in a small saucepan, bring to the boil and simmer just until soft (2-3 minutes). Strain, discarding seeds and fibre. Makes 2 tbsp and will keep refrigerated for a week.
Notes
