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We post only the good stuff to help you eat and travel like a local. In an oven-proof dish, combine zest and juice from 1/2 lime (wedge remaining), coconut milk, 1/2 tbsp sesame oil, 2 tbsp soy sauce, 2 tbsp sweet chilli sauce and crushed garlic. Its serving style and its taste can … This take on Thai coconut soup has definitely been one of their favorites – we enjoyed every last drop!” Recipe, food styling, and photography by Lindsey Johnson of Cafe Johnsonia. Serve with fresh herbs, lime wedges, chile, and rice. Very carefully cut into about 12 even segments, avoiding the pith (the white bits). Ideally you are after sashimi grade fish however ask your fishmonger and they will point you in the right direction. Add the coconut milk, fish, lime leaves, and fish sauce. We improve the food system through ocean farming. Barramundi is high in Omega-3 fatty acids, making it a very healthy choice. Wrap the fish in cling film and place it in the freezer for 10 minutes. See how we do it. Select Your Interests Chicago London Melbourne Travel Recipes. Remove the fish from the freezer and cut the fish as thin as possible. Instructions In a deep 10-inch skillet heat 1 tablespoon of olive oil over medium-high heat. Spice up your fish menu offerings with a classic dish that will set your venue apart from the competitors. To Cook Curry:Heat coconut oil in a wok or large skillet. Solving the biggest seafood challenges in your kitchen and store. 1 can - coconut cream plus 2 cans full of water, 1 - lemongrass stalk, cut into 1/2 inch slices, Palm or coconut sugar, to taste (about 1 tablespoon), 2-3 - kaffir lime leaves (or zest of 1 large lime), 2 - medium red potatoes, cut in half lengthwise and into 1/2 slices, 8 ounces - barramundi fillets, skin removed if desired, cut into 1/2 inch cubes, 1 small bunch - cilantro, leaves and tender stems, 1 inch piece - fresh ginger, cut into slices, 1 stalk - lemongrass, tough outer layers removed, cut into small pieces, lemongrass stalk, cut into 1/2 inch slices, kaffir lime leaves (or zest of 1 large lime), medium red potatoes, cut in half lengthwise and into 1/2 slices, barramundi fillets, skin removed if desired, cut into 1/2 inch cubes, lemongrass, tough outer layers removed, cut into small pieces. With the remaining parts from the grapefruit squeeze the juice into a bowl. Ladle into bowls. The beautiful fresh fish is cooked lightly in the acid from the grapefruit and lime, while the mango adds a slight sweetness and the mild coconut rounds out the flavour profile seamlessly. Go ahead and give us a follow – you know you want to. Wipe the skillet out with paper towel and add in the … Add the coconut milk, vanilla and lime to the grapefruit juice. Preparation Time: 15 minutes        /          Refrigeration time: 2 hours, 10 minutes     /          Serves 2-6. Bringing better fish for everyone. RecipesAll recipesFamily-FriendlyBarramundi Thai Coconut Soup, Thai Style Barramundi Fish Cakes with Cucumber Relish, © 2020 Australis Aquaculture, LLC | 289 Main Street, 3rd Floor, Greenfield, MA 01301 | 888.602.2772. To be the super tasty and always to eat fish whenever you Cambodia... Newsletter contains wrap-ups of the people behind them a bowl for validation purposes and should be left.! 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