(Gluten Free / Dairy Free / Low Carb)
This recipe for Coconut-poached Wild Caught Barramundi with a Chili Spiced Pumpkin and Cucumber salad is just delicious. Cooking and sourcing sustainable seafood is now becoming the norm and a practice I encourage you to get really passionate about. I use wild-caught barramundi from North Queensland but if you can’t get hold of sustainably sourced do your best to come as close as you can to ethically seafood. I adore the Asian flavours in this recipe as they give such a subtle depth to the fish.
I love the whole idea of poaching in coconut, its such a gentle way of cooking and produces a moist flavoursome fish. If you are not a fan of fish, you could certainly substitute the fish for an equivalent amount of prawns, scallops, calamari – just watch your poaching times. If you prefer chicken, poaching in the coconut milk is a great way to ensure the breast meat stays moist, I would recommend butterflying the chicken breast or slicing it into smaller pieces as mentioned in the recipe. For vegans and vegetarian’s tofu and an array of vegetables makes the perfect substitute.
You can also pick up in your local supermarket vegan fish sauce or use Liquid Aminos which like a soy/fish sauce and completely vegan.
Poached Coconut Fish
Spiced Cucumber, Herb and Pumpkin Salad
For the salad.