Vietnamese Style Barramundi

Serves: 4

Prep Time: 20

Cook Time: 10

Ingredients

  • 4 Australis Barramundi fillets, abuot 6 oz each

Rougail Sauce

  • 2 teaspoons ground turmeric
  • 5 cloves garlic, crushed or chopped finely
  • 2 tablespoons finely chopped shallots  
  • 1 long fresh red chili, seeded and finely chopped
  • 2 stalks lemongrass, white part only, peeled and finely chopped
  • 2 Tablespoons fish sauce
  • 1 lime, juiced
  • 3 tablespoons vegetable or olive oil  
  • 1 teaspoon ground pepper

Nuoc Cham Sauce (for accompaniment)

  • 4 cloves garlic
  • 2 fresh medium red chilies (or crushed chili seed)
  • ¼ cup sugar
  • Juice of 2 limes
  • ½ cup fish sauce
  • 1 cup water

Preparation

For the Rougail Sauce:
Combine all sauce ingredients in a bowl. Alternatively, instead of chopping each ingredient, combine all sauce ingredients in a food processor and puree.

For the Nuoc Cham Sauce:
In a mortar, grind garlic and chilies to a paste. Add all remaining ingredients and stir until dissolved. Serve in bowl so diners can spoon onto their fish to taste.

For the fish:

  1. Rinse Barramundi and pat dry.
  2. Place in Rougail sauce and marinate for 1 hour, turning occasionally to thoroughly coat.
  3. Prepare a charcoal grill.
  4. Cook barramundi, turning once (if grilling) spooning additional marinade onto fillets after turning, about 4 minutes per side, depending on thickness.For broiler, cook about 8 minutes.

To serve, place Barramundi on a serving plate.  Serve hot with Nuoc Cham sauce, lemon or lime wedges, chili slices and cilantro springs.

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