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A whole barramundi gently simmered in a tangy, spicy Malaysian asam sauce of tamarind, turmeric, galangal, lemongrass and chilli, with tomatoes and onion, then served with smoky griddled aubergine. It’s a vibrant dish that’s full of flavour. Barramundi is a lean source of protein, and the aubergine, green beans and brown rice add plenty of fibre.
Asam paste (makes around 850g; use 100g and freeze the rest)
Fish and vegetables
To serve
1.
If you don’t have paste ready, blend all the paste ingredients except the oil and fish sauce with 300ml water until smooth.
2.
Fry in the oil over a medium heat, stirring often, until thick, darker and fragrant (15 minutes). Stir in the fish sauce. Set aside 100g and freeze the rest once cool.
3.
If using dried rice, start cooking it now, following the pack instructions.
4.
Toss the aubergine with half the oil. Heat the griddle pan over a high heat and cook the aubergine, turning, until charred and soft (6–8 minutes).
5.
Heat the remaining oil in the wide frying pan over a medium heat. Fry the asam paste for 2 minutes.
6.
Add the tamarind water, coconut sugar (if using), tomatoes, onion and 100ml water. Simmer for 3 minutes.
7.
Cut 2–3 slashes into each side of the fish and lay it in the sauce.
8.
Cover and simmer gently, spooning the sauce over the fish occasionally, until the flesh is opaque and flakes easily from the bone (12–15 minutes).
9.
Turn the fish carefully halfway through. Add the grilled aubergine for the last 2 minutes.
10.
Meanwhile, steam or boil the green beans until tender (5 minutes), and heat the rice pouch, if using, following the pack instructions.
11.
Serve the fish and sauce with the aubergine, green beans and rice.
12.
Storage information
Freeze the cooked asam paste in 100g portions for up to 3 months. The fish is best eaten fresh. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until piping hot.
Tip
Fillets: Use 2 barramundi or sea bass fillets (around 300g) and simmer for 6–8 minutes. Lower carb: Skip the rice and add extra aubergine or green beans.
Cost-saving tips
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