INGREDIENTS FOR 3 to 4 PEOPLE
500gm Barramundi fillets
350gm leek
extra virgin olive oil
salt and black pepper
1Tbsp Laksa paste
400ml coconut milk
1Tbsp fish sauce
¾ Tbsp soft light brown sugar
1 cup frozen baby peas
8gm fresh coriander
3gm fresh dill
Lime wedges to serve
Cooked Sela Basmati rice to serve
METHOD
- Remove fish from fridge and pat dry.
- Place large frying pan over low heat.
- Cut leek into ½cm slices, wash well.
- Season fish with salt on both sides.
- Add 1 Tbsp olive oil into pan and place fish fillets in skin side down. If possible weigh fish down with a flat lid or baking tray to ensure all skin is touching pan. Fry for a minute or two, until skin is turning golden. Flip fish over and seal other side for a minute. Remove from pan.
- Add a little more oil if pan is dry, otherwise rinse leek again under cold tap, briefly drain and add to hot frying pan. Season with a little salt and pepper. Fry for a few minutes to soften.
- Add Laksa paste to pan, stir and fry for 20 seconds.
- Pour in coconut milk and bring to a boil. Simmer for about 3 minutes to reduce slightly. Add brown sugar and fish sauce. Place semi-cooked fish back into pan skin side up and complete cooking for a further couple of minutes (length of time depends on thickness of fish - see video for tips on this). Add peas a the same time.
- Meanwhile pick a few leaves from coriander plants and set aside. Finely chop stalks, cleaned roots and remaining leaves and add to sauce.
- Pick a few sprigs from dill stalks. Cut half lime into wedges.
- Once fish is cooked and is springy to touch, add 3 to 4 tsp lime squeezed from remaining half, one spoon at a time to taste. The sour sweet salty taste should be balanced. Correct seasoning if necessary.
- Serve fish on a bed of rice topped with sprigs of dill and coriander leaves. Serve with extra lime wedges to squeeze if liked.
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