Frank's Recipes! Steamed Barramundi with Lime and Coconut Sauce

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Steamed Barramundi with Lime and Coconut Sauce

Makes 4 serves

4 x 180g barramundi fillet (skin on)
Gingered Sweet Potato Puree
1 knob ginger (for juice)
1 cup water
1 1/2kg whole sweet potatoes
1 tablespoon butter
sea salt and white pepper, to taste

Lime and Coconut Sauce
2 tablespoon olive oil
1 tablespoon chopped ginger
2 tablespoon chopped garlic
2 teaspoon chopped large red chillies
2 limes (for zest)
1 coriander bunch, leaves trimmed away
2 lemongrass stalks (bottom section only), thinly sliced
2 cans of coconut milk
2 teaspoon palm sugar
50ml fish sauce
6 limes (for juice)

Garnish
2 tablespoon crispy shallots
1 lime, quartered
1 chilli, finely sliced
fresh herbs
salmon roe

For the Gingered Sweet Potato Puree
Peel ginger, finely dice and then pound in a motar and pestle until mushy. Transfer the ginger into a bowl and pour in one cup of water. Mix well, set aside for 30 minutes, then strain and set aside. Bake whole sweet potatoes in an oven pre-heated to 180°C for 1-1/2 hours or until tender. Peel the skin off and puree the potatoes with butter and as much ginger juice as desired (mix in a little at a time and taste). Season to taste with salt and white pepper. Set aside and keep warm.

For the Lime and Coconut Sauce
Heat a pan with olive oil and saut the ginger, garlic, chillies, lime zest, coriander and lemongrass in a pan until they just start to turn colour. Add the coconut milk, cover and simmer gently for 1 hour. Then stir in the palm sugar, fish sauce and lime juice. Puree the sauce in a blender and pass the liquid through a chinois to remove any ginger and lemongrass fibres. Set aside and keep warm.

For the Steamed Barramundi
Prepare a steamer, place the barramundi fillets on a heat-proof dish together with a mix of Asian herbs (as desired) like kaffir lime, lemon, star anise or lemongrass, and steam for 10 minutes, or until the fish is cooked through.

Preparation
Pour the warm lime and coconut sauce in the middle of a clean plate, spoon a mound of gingered sweet potato puree in the centre and the top with the steamed barramundi.

Garnish with crispy shallots, lime wedges, julienne kaffir lime leaves, fresh herbs and salmon roe.