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Coconut-poached barramundi with pumpkin and snake beans

You'll need

1 tbsp coconut oil (see note) 15 gm (3cm piece) galangal, finely grated on a mandolin 1 tsp each ground coriander, ground cumin and ground chilli 600 ml coconut milk 5 kaffir lime leaves, coarsely torn 1 lemongrass stalk (white part only), thinly sliced 400 gm (about ½) butternut pumpkin, cut into 5cm pieces 600 gm skinless barramundi fillet, cut into 10cm pieces 120 gm snake beans, cut into 7cm lengths 1 tbsp fish sauce, or to taste 1 tbsp soft light palm sugar, or to taste To serve: Thai basil sprigs, coriander sprigs, thinly sliced red shallots and Thai chillies, and lime wedges and steamed jasmine rice


  • 01
  • Heat coconut oil in a wok over medium-high heat, add galangal and ground spices and stir-fry until fragrant (20-30 seconds). Add coconut milk, lime leaves and lemongrass and bring to the simmer. Season to taste, add pumpkin and cook for 3-4 minutes. Add barramundi and snake beans and cook until fish is cooked through and pumpkin is tender (8-10 minutes). Transfer vegetables and fish with a slotted spoon or spider to serving bowls. Season cooking liquid with fish sauce and palm sugar to taste and spoon over fish.
  • 02
  • Combine shallot, chilli and herbs in a bowl, scatter over fish and serve with lime wedges and steamed rice.

Note Coconut oil is available from select delicatessens and supermarkets.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2013

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