This warm and spicy tom yum-inspired barramundi dish is a fantastic winter warmer.
Serves 4
30 mins, plus marinating overnight
Ingredients
- ¼ cup tom yum paste
- 2 tsp sugar
- 500g barramundi portions
- 80ml (¹⁄³ cup) vegetable oil
- 2 cloves garlic, chopped
- 3 spring onions, sliced, plus extra to serve
- ¼ cup Malibu rum
- 400ml coconut cream
- Fish sauce, to taste
- 1 lime, juiced, plus extra to serve
- 1 red chilli, finely chopped
- Steamed broccolini, to serve
- Steamed rice, to serve
Method
1
Add the tom yum paste and sugar in a small bowl and mix to combine. Coat the barramundi with the marinade and leave to marinate overnight
2
Heat 2 tablespoons of oil in a large frypan over medium-low heat. Fry the barramundi, skin side down, for 4 minutes on each side, or until cooked to your liking. Set aside to rest.
3
Return the pan to the heat. Add 2 tablespoons of oil and increase the heat to medium-high. Add the garlic and spring onion, and cook until fragrant, about 1–2 minutes.
4
Add the rum and bring to the boil. Add the coconut cream and simmer until slightly thickened, about 5 minutes. Stir through the fish sauce and lime juice to taste.
5
Serve the barramundi warm with coconut sauce, sliced chilli, extra spring onion, lime wedges, steamed broccolini and rice.
