Barramundi, lemongrass and lime leaves

Name: Barramundi, lemongrass and lime leaves
Yield: 6
Ingredients: 4 x 500g whole barramundi, cleaned; Sunflower oil, to shallow-fry; 4 long green shallots, thinly sliced; Thinly sliced red chilli and lime wedges, to serve; 1 lemongrass stalk, white part only, finely grated; 1 loosely packed cup kaffir lime leaves, stems removed, torn, plus extra 1/2 cup leaves; 3 bunches coriander, roots only, washed (reserve sprigs for another use); 5 long green chillies, chopped; 8 garlic cloves, chopped; 5cm piece (25g) ginger, chopped; 2 tsp finely grated palm sugar; 2 long green shallots, chopped; 1/4 cup (60ml) grapeseed oil, plus extra 2 tbs

Rate now

Jump to recipe

by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Oct 05, 2018

Barramundi is the star here, complimented with a mix of spices and herbs.

4 x 500g whole barramundi, cleaned
Sunflower oil, to shallow-fry
4 long green shallots, thinly sliced
Thinly sliced red chilli and lime wedges, to serve

Lemongrass, kaffir lime and green chilli paste

1 lemongrass stalk, white part only, finely grated
1 loosely packed cup kaffir lime leaves, stems removed, torn, plus extra 1/2 cup leaves
3 bunches coriander, roots only, washed (reserve sprigs for another use)
5 long green chillies, chopped
8 garlic cloves, chopped
5cm piece (25g) ginger, chopped
2 tsp finely grated palm sugar
2 long green shallots, chopped
1/4 cup (60ml) grapeseed oil, plus extra 2 tbs

Method

1.

For the paste, place all ingredients and 2 tsp salt flakes in a food processor and whiz to a paste (add water, 1 tbs at a time, to help loosen if necessary).
2.

Score fish 4 times on each side and rub paste all over the fish and in the cavities. Place on trays, cover and chill for 1-2 hours to marinate. Stand at room temperature for 20 minutes before cooking.
3.

Preheat oven to 200°C.
4.

Meanwhile, heat 1cm sunflower oil in a frypan over medium-high heat. When hot, in batches, shallow-fry shallot and extra kaffir lime for 45 seconds or until shallot is golden and kaffir lime is crisp (be careful, as it spits). Using a slotted spoon, transfer to paper towel to drain.
5.

Drizzle fish with extra grapeseed oil and roast for 30 minutes or until just cooked through. Scatter with crispy shallots, kaffir lime and red chilli. Serve with lime wedges.