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Barramundi is a prized game fish, known for its excellent flesh and subtle flavour.
In this recipe we use the Neil Perry Thai Marinade Paste. Ingredients include sweet peppers, coriander, garlic, spices and sesame oil. The paste can be purchased at Simon Johnson Quality Foods, David Jones and major Supermarkets.
Nam jim is a Thai vinaigrette. Consider the balance of hot, salty, sour and sweet when making it. The basic ingredients are chillies (hot), salt or fish sauce (salty), palm or white sugar (sweet) and lime juice, coconut vinegar or tamarind (sour). Shallots, coriander roots, garlic and so on play supporting roles. Don’t substitute lemon juice for lime juice and always use fresh limes where possible
Marinate the barramundi liberally in the marinade and leave for 1 hour.
Heat the BBQ or grill to medium, brush the barramundi lightly with oil and grill until just cooked.
To make the nam jim, pound the garlic, coriander roots and sea salt in a mortar and pestle until well crushed. Don’t reduce to a paste.
Add the chillies and crush lightly.
Mix in the palm sugar, fish sauce, lime juice and eschallots.
The longer the nam jim sits, the more intense the flavour will be. Make it as close to serving time as possible for maximum freshness.
Mix all the salad ingredients together in a bowl and toss lightly with the nam jim.
Arrange on plates and serve the grilled barramundi over the top and any excess nam jim over the top of the fish.
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