Easy Coconut Scented Broth with Seared Barramundi
Cook Time 45 minutes
Servings 2
Ingredients
1 tsp coconut oil or vegetable oil
2 x 150g barramundi fillets, skin on
1 litre chicken stock
2 French shallot, finely sliced
1 knob ginger, sliced
1 chilli, cut in ½
2 tbsp soy sauce
2 ½ tsp fish sauce
1 tbsp sugar
150ml coconut milk
100g soba noodles
Juice ½ lime and ¼ lemon juice
½ bunch of English spinach, shredded
2 sprig of coriander, leaves picked
Method
Place stock, shallot, ginger and chilli in a pot and bring to the boil. Turn the heat down and simmer for 15 minutes, then add the soy, fish sauce and sugar and simmer for a further 5 minutes.
Heat oil in a pan, season barramundi with salt and sear for 2 minutes on each side.
While the barramundi is cooking, add the coconut milk and bring to the boil again before adding noodles and cook for 3-4 minutes. Now add the spinach and turn the heat off.
Portion noodle soup into two bowls, squeeze lime or lemon juice over and garnish with coriander.