Barramundi with vegetables, Asian style
2 servings
25 minutes
Barramundi with Asian vegetables is a refined combination of delicate white fish and aromatic spices inspired by Eastern cuisine. Barramundi, known for its tender flesh and subtle sweetness, is enriched with soy sauce, ginger, and turmeric, creating a rich bouquet of spicy and nutty notes. The original coconut milk-based sauce gives the dish a creamy texture that harmoniously complements the heat of chili and the freshness of spinach. This dish can be served as a light dinner paired with a glass of white wine. Such a culinary composition is popular among gastronomic travelers, blending Italian sophistication with the rich depth of Asian flavors.
1
Rinse the barramundi fillet or another white fish under cold running water, remove excess moisture with a paper towel, and place it on a baking sheet.
- Barramundi: 800 g
2
In a blender, mix soy sauce with finely chopped quarter of red onion, nuts, deseeded and finely chopped chili pepper, grated ginger, and turmeric. Spread about half of the resulting mixture evenly on the fish fillet surface and bake it in a preheated oven at 200°C for 12-15 minutes.
- Soy sauce: 1 teaspoon
- Red onion: 1 head
- Macadamia nuts: 12 pieces
- Red chili pepper: 2 pieces
- Fresh ginger: 2 teaspoons
- Turmeric: 1 teaspoon
3
Pour the remaining mass into a small pot and add coconut milk. Stir and heat over medium heat.
- Coconut milk: 125 ml
4
Serve the cooked fish with boiled spinach and the resulting coconut sauce.
- Spinach: 1 bunch
