Angelakis Weekly Seafood Specials



Broome Barramundi

E-mail Print
(0 votes, average 0 out of 5)

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



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.