Try this delicious recipe, by Justine Scholfield, with barramundi or snapper.
Preheat your oven to 180°C (350ºF). Heat ¼ of a cup of coconut oil in a large frypan over high heat. Add 6 finely chopped purple shallots, 6 finely chopped cloves of garlic, a finely chopped 5cm piece of ginger, 5 very finely sliced kaffir lime leaves, 10 curry leaves, the finely chopped white parts of 3 stalks of lemongrass, 4 thinly sliced long red chillies, 2 finely chopped red birdseye chillies and 1 teaspoon of toasted shrimp paste (belacan). Cook, stirring constantly, for 3-4 minutes until fragrant then add 2 teaspoons of palm sugar, 1 tablespoon of fish sauce and the juice of 1 lime. Remove from the heat and set aside to cool. When cool, reserve ¼ of this mixture in a small saucepan and put the rest into the cavity of the fish, securing it with toothpicks. Line a baking tray with parchment. Heat some more oil in the frypan and cook the fish for approximately 2 minutes on each side until the skin is crisp and golden. Place the fish on the baking tray and transfer to the oven until cooked through. Meanwhile, reheat the remaining sambal adding 1 can of coconut milk. When it’s heated through, pour into a bowl or jug to serve, straining if you wish. To serve, place the fish on a platter and either drizzle with the sauce or serve the sauce on the side. Garnish with thinly sliced green onions, coriander sprigs and toasted coconut flakes.
I served my fish with asinan sayur, an Indonesian style coleslaw.
First make the dressing. Heat 1 tablespoon of coconut oil in a frying pan over medium heat. Cook 2 finely minced cloves of garlic and 1 finely diced red or green chilli for 2-3 minutes until softened, then transfer to a mortar and pestle. Add 1 tablespoon of palm sugar, ¼ of a teaspoon of salt, 1 teaspoon of toasted shrimp paste and tamarind paste to taste – tamarind paste can vary in its strength so add a little at a time. Grind everything to a paste, adding a little water to loosen it to the desired consistency. Set aside. For the salad shred ¼ of a small cabbage, and slice 1 cucumber and 1 carrot into fine matchsticks. Toss them in the dressing, adding extra lime juice to taste. Serve garnished with roasted peanuts, coriander (cilantro) leaves and finely sliced green onion.
*adapted from this recipe by Andrew John Virtue Dobson
michelle picker cooks 