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Australian Barramundi in Coconut Crust Recipe

Serves/Makes: 4

Ingredients:

• 4 barramundi fillets (about 6 ounces each)
• 6 ounces light olive oil
• 2 ounces unsalted butter
• 1 egg white
• 1 cup water
• 1 cup shredded coconut
• 1 cup seasoned corn flour
• Curried Coconut Cream Sauce (See the recipe below)

How to cook:

• Prepare the Curried Coconut Cream Sauce.
• Melt butter in a shallow fry pan large enough to comfortably hold the four fillets. Add the olive oil.
• Dredge the barramundi fillets in seasoned corn flour. Beat egg white into water to make an egg wash. Dip the barramundi in the egg wash and then the shredded coconut patting the coconut onto the fish fillets.
• Make sure the oil is hot and add the barramundi fillets to the pan. Cut back the heat to low and cook covered for 4 minutes, turn and cook for a further 4 minutes. The fish should be moist and the coconut golden brown.
• Plate-up and pour Curried Coconut Cream Sauce over the fried barramundi fillets.

Curried Coconut Cream Sauce Ingredients:

• 2 ounces unsalted butter
• 2 spring onions, finely chopped
• 1 clove garlic, crushed
• 1 tablespoon curry powder
• 4 ounces chicken or vegetable stock
• 4 ounces coconut cream
• 4 ounces dry white wine

Curried Coconut Cream Sauce Preparation:

• Melt butter in a sauce pan and add onion and garlic cook for around 1 minute or until the onion softens.
• Add the curry powder and cook until curry becomes aromatic.
• Add chicken stock white wine and coconut cream and stir well.
• Bring to the boil and simmer for 5 minutes.

Comments:

A native of the tropical waters of northern Australia, Southeast Asia and southern China, barramundi is a prized sport fish in Australia. Known for its good taste and texture, barramundi is now farmed in the U.S. and becoming widely available to Americans.

This recipe for Australian Barramundi in Coconut Crust serves/makes: 4

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Main Ingredient: Various Fish
Preparation Method: Pan Fried/Sauteed
Cuisine: Australian

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