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
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!