I hope you enjoy the food!!!

Sunday, April 3, 2011

Seared Barramundi with Asian Broth and Sweet Potato Mash

I get so excited when I see a new cooking magazine in my mailbox!  Thursday the latest edition of MasterChef arrived, and after a quick flick through it I had already pegged this recipe as a "must make!"

I had already made out my shopping list, and had planned on making salmon - but I scribbled the ingredients needed for the new dish on the back of the list, and  I headed off to the shops with two menu scenarios (kind of like an alternate ending to a movie!!)  I intended to make the salmon, planned to make the salmon, ....... but I just couldn't help myself - I bought the barramundi!  I had even told myself that I was only going to buy the barra if it was cheaper than the salmon - which of course it wasn't - but that recipe was calling me - I wanted to be the first on the kid on the blogosphere to make it!!!!

I am so glad that I did too - this dish was soooo good!!!  OMG - kinda like a laksa, but not really, hard to describe - there is  this lovely spicy asian flavoured broth, then the creamy sweet potato mash (with some of the broth mixed through it) and then the delectable golden piece of barramundi.  Our plates were cleaned up pronto, and we both had happy smiles on our faces afterwards!!

Seared Barramundi with Asian Broth and Sweet Potato Mash
Recipe from Curtis Stone, featured in MasterChef Magazine April Edition

Serves 4

1kg orange sweet potato, peeled, cut into 4cm pieces
1 stalk lemongrass, white part only, bruised
2cm piece ginger, thickly sliced
1 clove garlic
40g butter
2tbs olive oil
4 x 200g pieces barramundi fillet, skinned, pin boned

Coriander sprigs and sesame oil to serve

Asian Broth

670ml light coconut milk (I used light coconut cream)
3cm piece ginger, finely grated
2 cloves garlic, crushed
2 red bird's eye chillies, halved lengthwise (I used 1 long red chilli)
2 tbs finely chopped coriander leaves
2 eschalots, roughly chopped
1 stalk lemongrass, white part only, thinly sliced
4 kaffir lime leaves
1 carrot, cut into 2cm pieces
zest of 1 lime

To make broth, place all ingredients in a large pan.  Bring to the boil and cook for 5 minutes for the flavours to infuse coconut milk.  Remove from the heat and season with salt and pepper.  Cover.

* I actually made mine the in the Thermomix - I figured I could chop the ingredients, and then just cook the sauce in the TM bowl.  I cooked the sauce on varoma temperature for around 6 minutes - until it was boiling!  I then strained the solids from the broth, and kept it warm in the Thermoserver.

Meanwhile to make the mash, place the sweet potatoes, lemongrass, ginger and garlic in a large saucepan.  Add enough water to cover, bring to the boil over high heat, then cook for 20 minutes, or until the sweet potatoes are tender.  Drain and discard lemongrass, ginger and garlic.

Strain the broth through a fine sieve and discard the solids.

Place the sweet potatoes, butter, and 1/3 of the broth in a bowl, and mash with a potato masher.  Season. Cover to keep warm.

Heat the olive oil in a large non stick frying pan over medium high heat.  Add the fish and cook for 2 minutes each side, or until just cooked and golden.

Divide the mash among bowls, then top with the fish.  Spoon over remaining broth, scatter with coriander and drizzle with sesame oil to serve.

I cannot tell you enough how good this was!!!

Another picture - just to make you drool!!!

As I was only serving 2 people I had some sweet potato mash and broth left over.  Last night we had a cocktail party here at home - 22 people!!!  I made my usual canapes - chicken dumplings (and tried a new version - same recipe but instead of chicken, used green prawns, then added some finely sliced kaffir lime leaves - experiment worked - everyone love them!!!)  Anyway to cut to the chase I kept a few chicken dumplings hidden in the fridge - and tonight I plan on having the broth and mash with the dumplings!!!

So tell me Dear Readers, do you head off to the shops with a shopping list that has alternate ingredients just in case!!  Just in case you change your mind, and talk yourself into making something else!!!


  1. oh my this does look good, i'll have to try it.

  2. Wow there are so many delicious flavours in the recipe! I don't blame you for wanting to cook it straight away! :D

  3. It looks and sounds delicious!