Kuhlburra X Batu Lesung Spice Company Recipe: Oven Roasted Kuhlbarra Barramundi with Spicy Coconut Sauce, Ladies Fingers, Corn and Quinoa



Kuhlbarra Barramundi Fillets 5 X 200g
Batu Lesung Spice Company Panggang BBQ Marinade 150g
Coconut Milk 400ml
Ladies Fingers, Thinly Sliced 200g
Quinoa 100g
Corn Kernels 200g


  • Preheat oven to 200°C

  • Season Kuhlbarra barramundi fillets with salt on all sides and marinade for 10 minutes. Arrange on a roasting tray.

  • Boil quinoa, with 200ml water. Simmer for 10 minutes until water is completely absorbed. Fluff lightly and cover until ready to use.

  • Toss the ladies fingers and corn kernels together with some oil and a large pinch of salt. Arrange the mixture on a roasting tray.

  • Combine the Batu Lesung Panggang BBQ marinade with the coconut milk in a saucepan. Cook on low heat for 15 minutes, stirring regularly.

  • Place the tray of fish fillets into the upper third of the oven and the tray of vegetables in the lower third of the oven.

  • Roast the fish fillets skin side up for 6 minutes. Turn and roast another 3 minutes. Finally, roast the fish for 3 minutes skin side up. 

  • Roast the vegetables for 15 minutes or until tender but still crunchy.

  • To plate, spoon the sauce into a warmed soup plate. Arrange some roast vegetables in the centre. Using a fish spatula, carefully arrange the roast barramundi skin side up on the vegetables. Serve immediately!