BARRAMUNDI WITH COCONUT CREAMED SPINACH, CORIANDER

INGREDIENTS

● 2 tbs vegetable oil, divided ● 1 small brown onion, finely chopped

● 1 tbs finely chopped garlic ● 1 tbs finely chopped ginger ● 1/4 tsp garam masala

● 1/4 tsp ground cumin

● 1/4 tsp ground turmeric ● 240g baby spinach leaves ● 270ml coconut cream ● 4 (about 180g each) Coles Australian Barramundi Fillets

● Freshly cooked basmati rice, to serve

● 1 cup fresh coriander leaves and tender stems

METHOD

Step 1: In a large pot over medium heat, heat 1 tbs oil. Add the onion and cook, stirring frequently, for 5 mins or until almost tender. Add the garlic, ginger, garam masala, cumin, turmeric and ¼ tsp salt and cook, stirring frequently, for 3 mins or until the garlic and ginger are fragrant and the onion is tender. Add the spinach, in batches, stirring after each addition until the spinach wilts.

Step 2: When all the spinach has wilted, add the coconut cream and bring the mixture to the boil over medium heat. Reduce heat and simmer, stirring, for 2 mins to blend the flavours and reduce the liquid slightly.

Meanwhile, pat the barramundi completely dry. Heat a large, heavy non-stick frying pan over medium-high heat and add 1 tbs oil. Season the barramundi with salt. Place skinside down in pan. Cook, pressing down on barramundi for the first 2 mins of cooking, for 5 mins or until the skin is crisp and golden brown. Turn the barramundi over and cook for a further 2 mins.

Step 4: Spoon the rice and spinach mixture onto serving plates. Top with the barramundi, skin-side up. Sprinkle with coriander. Serve immediately.