Lemongrass and kaffir lime barramundi
Barramundi is a lightly flavoured white fish that lends itself beautifully to other flavours... kaffir lime and lemongrass are exquisite with it.
SERVES: 4 PREP TIME: 15 mins COOK TIME: 20 mins
- 1 ½ cups of fresh coriander, loosely chopped
- 1 medium sized mild chilli, deseeded
- 2 cloves garlic, peeled
- 2 stalks fresh lemongrass, loosely sliced
- 6 kaffir lime leaves
- 4 tablespoons olive oil
- 4 fillets barramundi, skinned and boned
- Place the coriander, chilli, garlic, lemongrass, kaffir lime leaves and 2 tablespoons of the olive oil in a food processor and blend well until the ingredients are combined and finely chopped.
- Coat the barramundi with some of the herb mixture, heat the rest of the olive oil in a frying pan and lightly brown the fish on both sides.
- Then place the rest of the herb mixture over the top of the fish and simmer for approximately 5 minutes with a lid on. This will create a light sauce and adds more flavour to the fish.
- Serve immediately on a bed of salad or with your favourite vegetables.
- You can use Cod, Basa, Monkfish or another white meaty fish in place of the Barramundi
- Any leftovers can be stored in the fridge for up to 2 days and reheated or you can turn them into little patties and fry briefly on both sides (great for lunch boxes or picnics)
- Garnish with slices of lime for people to squeeze on their fish if they want a little Caribbean zing!