4 x 150g barramundi fillets, skin on
200g cooked glutinous rice, cold
80g (1 cup) bean sprouts
80g (1 cup) shredded Asian greens 4 spring onions, thinly sliced
1 tbs peanut oil 1 eschalot, chopped
2 garlic cloves, chopped
2 lemongrass stalks, white part only, bruised, chopped
1kg barramundi fish heads and tails, cleaned
3 celery stalks, peeled, sliced
2 tomatoes, roughly chopped
½ pineapple, roughly chopped
2 tbs tamarind puré
1 tbs fish sauce
12 okra pods, chopped
3 sprigs Vietnamese coriander, leaves picked
1. Preheat oven to 180C.
2. Remove skin from fish and place on a greased oven tray. Season well. Bake for 15-20 minutes or until crisp and golden.
3. Preheat an oiled frying pan over medium heat. Firmly press a quarter of the cooked rice into a 7-8cm presentation ring to form a rice cake. Repeat with remaining rice.
4. Add rice cakes to pan and cook for 3-4 minutes on each side or until crisp and golden. Drain on paper towel, then set aside.
5. To make broth, heat oil in a large stockpot over medium heat. Add eschalot, garlic and lemongrass and cook, stirring, for 3 minutes or until fragrant. Reduce heat to low. Add fish heads and tails, celery, tomatoes, pineapple, tamarind, fish sauce and 1.5L (6 cups) water. Bring to a simmer and cook, skimming away any foam from the top, for 15-20 minutes. Add fish fillets and poach for 5 minutes or until just cooked through. Using a slotted spoon, remove fish and transfer to a warm plate.
6. Strain broth, reserving pineapple and tomatoes. Return broth to pot. Add okra and simmer for 3-4 minutes or until tender. Stir in coriander.
7. Place a crispy rice cake on each serving dish and top with a poached fish fillet, okra, reserved pineapple and tomatoes, bean sprouts, Asian greens, spring onion and crispy fish skin.
8. Place broth in a jug to the side to serve.
This recipe has been tested.