The star - descaled and gutted by our fishmonger
Plonked on banana leaves and slathered with spice paste
"Nail" in his "coffin"
After 25 minutes in the oven
Slathered with more spice paste
Eaten with green mango and cucumber acar
Recipe (click on images to enlarge) from this month's Australian Gourmet TravellerThings I would do differently the next time I make it:
- Stir-fry spice paste, to release all the fragrant goodness, before adding the coconut milk
- I wouldn't add all of the prescribed amount of coconut milk - made the paste runny and unpaste-like
- Cut down on the amount of lime juice too - I love the hot and sour combo in food but it was just was too tart
Our barra pal turned out alright but next time, it'll be better!
4 comments:
Oh I nearly had some the other night. Based on the name alone.
(Shame on me that I didn't know what it was?
Never mind, I heck care what the hovering waiter would think and I asked my dining partner what Baramundi is anyway. Chey! Hovering waiter butted in. This was at a new place in Duxton serving English food: The Jackson Plan. I had a fish pie instead when I discovered it was in mash)
I don't usually like freshwater fish (there's a lingering muddy aftertaste) but I don't mind the barramundi if it's cooked well.
I would have gone for the fish pie too! Pies topped with mash! Nyum! xx
one lives and learns. no-one mentioned it was freshwater. and yeh, it was once pointed out to me that freshwater fish it tastes less of the fish and more of the water it was in.
the one on the menu was served w/ masala. 25.90 bucks.
fish pie had nicest peas i ever ate hiding in there w/ very nice salmon and other soft fish bits.
crab cakes w/ fried quail eggs on top for starters. nyom. want photos?
Nyum! Love the sound of your starter!!!!!
The next time we're home, you have to take us there! xx
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