- 600 gm coconut oil
- 750 gm barramundi (about a side), skin on
- For dusting: cornflour
- 2 bunches snake beans, cut into 6cm lengths
- To serve: coriander sprigs, lime wedges, chunks of cucumber and steamed rice (optional)
- 20 gm shrimp paste
- 50 gm freshly grated coconut
- 7 long red chillies, coarsely chopped
- 1 tsp roasted chilli flakes
- 3 small golden shallots, coarsely chopped
- 7 gm ginger, coarsely chopped
- 1 garlic clove, coarsely chopped
- 50 gm dark palm sugar
- 1Heat coconut oil in a deep wok over medium-high heat until starting to smoke. Place cornflour in a bowl, season to taste, score skin of fish well and dust in flour, shaking off excess. Gently slide fish into oil (be careful, hot oil will bubble up; if necessary, turn heat off briefly until the bubbles subside). Cook until golden and crisp on the outside (15 minutes). Drain fish on paper towels and keep warm. Reserve oil.
- 2For sambal, process ingredients except sugar in a small food processor until smooth. Transfer to a small saucepan with 100ml of the reserved oil and stir occasionally over medium-high heat until toasted and fragrant (5-7 minutes). Add palm sugar and stir until caramelised (3-5 minutes). Set aside.
- 3Heat 1 tbsp reserved oil in a frying pan, add beans and stir occasionally over high heat until tender and golden (3-5 minutes).
- 4Place fish on a platter, spoon sambal over and scatter with beans. Serve hot with steamed rice (optional), lime wedges, cucumber and coriander to the side.