BARRAMUNDI WITH COCONUT SAUCE - (Serves 2) Carbs per serve 37.78g
2 x 180g barramundi fillets, skin on
1 tspn coconut oil
1 tspn butter
Sweet potato purée
200g sweet potato (kumara)
50g ginger, chopped
100ml boiling water
1 tbspn butter
1 tsp coconut oil
½ bunch coriander, roots and stalks
2 lemongrass stalks white part only, finely chopped
1 green bird’s-eye red chilli, finely chopped
1 green bird’s-eye green chilli
2 garlic cloves, chopped
440 ml organic coconut cream
Red and green chilli
2 x Corriander leaves and stalks
1 lime, sliced into wedges
To make sweet potato purée, steam cubes of sweet potato until soft.
Meanwhile, grate ginger on a microplane into a coarse paste, add 100ml boiling water and set aside for 20 minutes to infuse. Strain through a fine sieve, discard solids and set aside.
When sweet potato is cool enough to handle, transfer flesh to a food processor with ginger liquid and butter and process until smooth. Season with salt and pepper. Set aside and keep warm.
Meanwhile, to make lime coconut sauce, heat coconut oil in a saucepan over medium-high heat. Add coriander roots and stalks, lemongrass, chilli, garlic, and stir until just starting to colour. Add coconut cream and simmer for 30 minutes. Then strain through a fine sieve into a clean bowl, discarding solids, and set aside.
Make a cut in the skin of each fish fillet and place in a fry pan with butter and coconut oil. Grill in fry pan until skin is somewhat crispy and flesh pulls away from skin until moist and tender.
To serve, reheat lime coconut sauce, lay 2 plates out and spread with sweet potato purée. Top with a barramundi fillet, coconut sauce, slices of green and red chilli, spanish onion, reserved coriander leaves, and lime wedges. Season if necessary with sea salt and pepper.
Savannah Daisley xo
BHSc, ND, Master NLP