3 cloves of Garlic
3 French shallot
1 stalk lemon grass chopped coarsely
3cm fresh turmeric
2 cm fresh ginger
3 cm shrimp paste
2 sprigs fresh coriander
8 fresh Bullhorn chilli
6 fresh Kaffir lime leaves
180 ml Coconut cream
Salt & Sugar to taste
Oil for Frying
1 whole Barramundi cleaned and gutted
50g corn flour & 50g plain flour (mix together with A pinch of Salt & pepper)
Blend chilli, garlic, shallot, ginger, lemongrass, turmeric and shrimp paste in a blender into a paste. Add water and a bit of oil to assist the blending.
In a wok, add 150 mls oil. Once the wok is medium hot, add the paste.
In another wok, add oil for deep frying.
Coat the fish with the mixed flour and season with salt and pepper.
Heat up the sauce and pour on top of the fish, drizzle with the rest of the left over coconut cream.
Garnish with fresh coriander and serve with jasmine rice.