Turmeric And Coconut Poached Barramundi

• 2 stalks lemongrass, outer layers removed, trimmed & sliced finely
• 3 stalks coriander, roots trimmed & leaves separated
• 2 teaspoons ground turmeric
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cumin
• 3 teaspoons palm sugar, grated
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 1 brown onion, chopped finely
• 1 cup coconut milk
• 1 cup fish stock
• 4 barramundi fillets, can use other firm white fish
• 1 bunch choy sum, trimmed & cut into 10cm lengths
• 2 green onions, sliced
• 1 lime, cut into wedges

1. To make spice paste, place lemongrass and coriander roots in mortar and crush to a paste with pestle.
2. Add ground turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine.
3. To make sauce, heat vegetable oil in saucepan over medium-high heat. Fry paste for 2 mins until fragrant.
4. Stir in onion and cook for 3 minutes.
5. Add coconut milk and fish stock; bring to a simmer.
6. To cook fish, gently lay fish into sauce and cover saucepan with lid. Reduce heat to medium and poach fish for 4 mins until nearly cooked.
7. Add choy sum, recover pan and cook a further 4 mins, until tender.
8. To serve, garnish fish with coriander leaves and green onions. Serve with steamed rice and lime wedges.

stalks lemongrass, stalks coriander, ground turmeric, ground ginger, ground cumin, palm sugar, fish sauce, vegetable oil, brown onion, coconut milk, fish stock, barramundi, choy, green onions, lime

Taken from www.food.com/recipe/turmeric-and-coconut-poached-barramundi-510706 (may not work)