Barramundi and aubergine
This is our family favourite and we often have it with brown rice or sometimes even on it’s own, if we want to eat light at dinner. The barramundi fish I buy varies from a whole fish, filleted whole fish to smaller pre cut fillets. It does not really matter. What does matter though is that you try to find a sustainably sourced barramundi. One that has grown in clean waters and has not been treated with growth hormones or antibiotics. Why I often choose barramundi is because it is a nutritious fish with abundant omega-3 fatty acids, which are essential for brain and heart health. It also is a great source of lean protein, you can get 34 grams of protein in 170 grams of barramundi fish fillet.
Serving size : 4
Ingredients:
600 gms barramundi
250 gms aubergine
4 cups baby bok choy
6 cherry tomatoes
1/2 cup spring onions
3 tbsp chopped ginger
2 chilli padi (small green chillies)
4 tbsp lemon juice
1 lime skin
1 tsp cracked black pepper
2 tbsp sesame seed oil
1 tbsp sesame seeds
Prep:
Slice the barramundi into small pieces (use a sharp knife in a sawing motion so that you do not break the fish)
Slice aubergine into thick quarters
Blanch the baby bok choy ( boil 4 cups of water in a pan with a tsp of salt and throw the baby bok choy just for a 10 seconds and strain out of the pan)
Slice the spring onions in rings
Slice the ginger into matchsticks
Chop the chilli padi into small pieces
Squeeze 1 or 2 whole lemons (depending on the size of the lemon)
Grate the skin off the lime
Roast the sesame seeds
Fish, baby bok choy, aubergine, cherry tomatoes, spring onions, chilli padi, lime rind. ginger
Method:
Cooking the fish – pan 1
Warm 1 tbsp sesame oil in a pan
Add 1 1/2 tbsp of the sliced ginger
Add 1 tsp of the chopped chilli padi
Add 3 tbsp spring onions
Add 1 tsp himalayan salt
Cook all of above for a few seconds
Add all the tomatoes and aubergine
Cover the pan and cook on low fire for 5 min
Place fish in pan with the skin facing up so that it can absorb all the spices
Add 3 tbsp lemon juice
Add the lime skin rind
Add 1 tsp roasted sesame seeds
Cook for a further 5 mins
Aubergine an whole cherry tomatoes in green onions, chilli padi, ginger
Fish face down cooking in the spices
Cooking the baby bok choy – pan 2
In a second pan warm 1 tbsp sesame oil
Once warmed throw in the remaining ginger, chilli padi and spring onions
Add 1 tsp black pepper
Add 1 tbsp lemon juice
Add 1/4 himalayan salt
Add the baby bok choy and stir fry for a few seconds
Baby bok choy
Mix the contents of the two pans and serve!
Barramundi with Aubergine