With complimentsof John Daunt from The Norwood Hotel/ Osmond Terrace Function Centre
You Need: (Serves 4)
- 4 x 220g barramundi fillet, skin-on
- 1 brown onion
- 250ml chicken stock
- 1 tablespoon tom yum paste
- jasmine rice
- 2 lime leaves
- 1 tin coconut milk
- 4 roma tomatoes
- 1 bunch coriander, chopped
- butter
- half a bok choy each- blanched
Method:
Sweat brown onion, add tom yum paste and stir until combined. Add approximately 250ml of chicken stock, bring to the boil and simmer for at least 1 hour.
Halve the roma tomatoes, place on a roasting tray and roast until just cooked. Strain liquid and reduce by half, add coriander and knob of butter.
Place lime leaves and rice in a pot and cover with enough coconut milk (approx 2 cm above rice). Bring to the boil and simmer until liquid is absorbed.
Season and score skin of barramundi, grill in a hot pan flesh side down, turn over and finish in the oven until just cooked.
Place a bed of rice in centre of plate, top with barramundi skin side up, rest tomatoes against barramundi, top with bok choy and coriander/tom yum sauce.