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Stef's Barramundi




Source of Recipe


my own invention






Recipe Introduction


vary the greens, fruit and fish as desired or available.





List of Ingredients



• Coriander leaves (cilantro) as desired
  
• 1/2 pineapple
  
• 2 tsp brown sugar- the browner the better but any is OK (or to taste)
  
• fish sauce to taste (don't overdo)
  
• 1 lime (nice skinned one)
  
• 4-8 cloves garlic (I like 8 but not everyone does)
  
• olive oil (about 1tbs or as needed)
  
• 300g baby spinach (more if you want)
  
• 4 barramundi fillets
  
• paprika to taste
  
• 1 lebanese cucumber
  
• black pepper as desired
  
• 9-grain bread or vermicelli to serve
  






Instructions



1. Cube pineapple and place in a bowl with brown sugar. Cut or tear some coriander leaves (cilantro) and add to the pineapple.
   
2. Add a splash or two of fish sauce. Zest the lime and add zest (optional), juice it and add the juice.
   
3. Heat oil in pan. Add garlic and stir until aromatic. Add salt (generous pinch) and the spinach. Stir until just wilted (or nearly wilted if you prefer). Remove to a bowl and grind over black pepper (optional)
   
4. Sprinkle paprika on both sides of the fish. Add a knob of butter to the spinach pan.
   
5. when melted cook fish presentation (skin) side down for 1-2 minutes. Flip and cook for half a minute.
   
6. Halve cucumber lengthways and slice (deseed if you are posh) add to the pineapple mix that should be pretty fragrant by now.
   
7. On each placte put a bed of spinach. Carefully place the fish on it and a mound of the salad on the side.
   
8. Serve with 9 grain bread (or glass noodles) if desired.