BARRAMUNDI WITH COCONUT CREAMED SPINACH AND CORIANDER

NGREDIENTS

2 tbsp vegetable oil, divided 1 small brown onion, finely chopped

1 tbsp finely chopped garlic 1 tbsp 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 tbsp 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.

Step 3

Meanwhile, pat the barramundi completely dry. Heat a large, heavy non-stick frying pan over medium-high heat and add 1 tbsp oil. Season the barramundi with salt. Place skin-side 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.