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Barramundi with Coconut Rice (Broome Variation)
Broome — Mother recipe · en it
A rich and spicy dish that combines the freshness of barramundi with the sweet taste of coconut rice.
⏱️ 20 min prep + 40 min cottura · 2 porzioni · facile
Ingredients
- 2 barramundi fillets
- 200 g basmati rice
- 500 ml coconut juice
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 onions
- 1 chili pepper
- 1/2 cup beef stock
- 2 tablespoons coconut oil
- 1/2 cup coconut flakes
Method
- Prepare the barramundi fillets by chopping the onions into cubes and sautéing the chili pepper in a pan with coconut oil. Add the onion cubes and chili pepper, sauté for 5 minutes.
- Add the barramundi fillets, salt, and black pepper, sauté for another 5 minutes.
- In another pot, cook the basmati rice with coconut juice, sugar, beef stock, and salt for 15 minutes, covered on medium heat.
- Once cooked, mix the rice with the coconut flakes.
- Serve the barramundi fillets on a plate and garnish with the coconut rice.
- Enjoy your meal!
The story
The coconut rice of Broome is a culinary tradition that has evolved in the Australian outback, where recipes have been adapted to make use of local products.
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