Barramundi in Sweet and Sour Broth with Crispy Rice and Asian Greens

Barramundi in Sweet and Sour Broth with Crispy Rice and Asian Greens

Barramundi in Sweet and Sour Broth with Crispy Rice and Asian Greens

4 Serves 1 hour prep 1 hour cook

Ingredients

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

BROTH
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

Method

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.

Notes

This recipe has been tested.

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