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David and Betty - Barramundi in Sweet and Sour Broth

with Crispy Rice and Asian Greens

Prep time: 1 hour    Cook time: 1 hour    Serves: 4

Ingredients

4 x 150g barramundi fillets, skin on

200g cooked glutinous rice, cold

80g (1 cup) bean sprouts 

80g (1 cup) shredded Asian greens

4 spring onions, thinly sliced

Broth

1tbs peanut oil

1 shallot, chopped

2 lemongrass stalks (white part only), bruised, chopped

1kg barramundi fish heads and tails, cleaned

3 celery stalks, peeled, sliced

2 tomatoes, roughly chopped

1/2 pineapple, roughly chopped

2tbs tamairnd puree 

1tbs fish sauce

12 okra pods, chopped

3 sprigs Vietnamese coriander, leaves picked

Method

  1. Preheat oven to 180C.
  2. Remove skin from fish and place on a greased oven tray. Season well. Bake for 15-20 minutes or until crisp and golden.
  3. Preheat an oiled frying pan over medium heat. Firmly press a quarter of the cooked rice into a 7-8cm presentation ring to form a rice cake. Repeat with remaining rice.
  4. Add rice cakes to pan and cook for 3-4 minutes on each side or until crisp and golden. Drain on paper towel, then set aside.
  5. To make broth, heat oil in a large stockpot over medium heat. Add eschalot, garlic and lemongrass and cook, stirring, for 3 minutes or until fragrant. Reduce heat to low. Add fish heads and tails, celery, tomatoes, pineapple, tamarind, fish sauce and 1.5L (6 cups) water. Bring to a simmer and cook, skimming away any foam from the top, for 15-20 minutes. Add fish fillets and poach for 5 minutes or until just cooked through. Using a slotted spoon, remove fish and transfer to a warm plate.
  6. Strain broth, reserving pineapple and tomatoes. Return broth to pot. Add okra and simmer for 3-4 minutes or until tender. Stir in coriander.
  7. Place a crispy rice cake on each serving dish and top with a poached fish fillet, okra, reserved pineapple and tomatoes, bean sprouts, Asian greens, spring onion and crispy fish skin.
  8. Place broth in a jug to the side to serve.
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