Recipe: Crispy Skin Barramundi


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
(can be substituted for less spicy or mixed)

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)


Step 1

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.

Step 2

In a wok, add 150 mls oil. Once the wok is medium hot, add the paste.
Fry until fragrant. Add kaffir lime leaves, 170 ml of coconut cream, salt and sugar to taste. Once the taste is balance turn the wok off.

Step 3

In another wok, add oil for deep frying.

Step 4

Coat the fish with the mixed flour and season with salt and pepper.
Once oil is hot, deep fry until fish is crispy and cooked. Remove from the wok and place it on a serving plate.

Step 5

Heat up the sauce and pour on top of the fish, drizzle with the rest of the left over coconut cream.

Step 6

Garnish with fresh coriander and serve with jasmine rice.



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