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
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
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
- Preheat oven to 180C.
- Remove skin from fish and place on a greased oven tray. Season well. Bake for 15-20 minutes or until crisp and golden.
- 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.
- 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.
- 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.
- Strain broth, reserving pineapple and tomatoes. Return broth to pot. Add okra and simmer for 3-4 minutes or until tender. Stir in coriander.
- 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.
- Place broth in a jug to the side to serve.