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Fillet of Bar Cod Poached in a Pot with Garam Masala and Coconut Milk

Deluxe spices, rich flavours and an overwhelming aroma, Fillet of Bar Cod Poached in Coconut Milk and Garam Masala is an exceptional dish.


Neil's Tip: At Rockpool, we cook the fish in a copper pot, which we take to the table. The perfume of the garam masala and sweet Thai basil when the lid is lifted is glorious.
Cook the fish carefully so it flakes and remains moist. Barramundi, red emperor, snapper and other reef fish are excellent substitutes for bar cod. Garam masala is a house spice mix. The spices lose their aroma when stored.
So don't make alot at a time. For maximum flavour intensity, caramelise the onions properly before adding the tomatoes when making the tomato and chilli base.

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Andrew Graham

Pinot Noir, Chardonnay and Pinot Gris are the best wines to pair with Fillet of Bar Cod Poached in a Pot with Garam Masala and Coconut Milk.


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