BARRAMUNDI WITH COCONUT CREAMED SPINACH AND CORIANDER

serves / 4 prep / 10 minutes cook / 20 minutes skill / easy

• 2 tbs vegetable oil, divided

• 1 small brown onion, finely chopped

• 1 tbs finely chopped garlic

• 1 tbs finely chopped ginger

• ¼ tsp garam masala

• ¼ tsp ground cumin

• ¼ 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

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.

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.

3 Meanwhile, pat the barramundi completely dry. Heat a large, heavy nonstick frying pan over mediumhigh heat and add 1 tbs 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.

4 Spoon the rice and spinach mixture on to serving plates. Top with the barramundi, skin side up. Sprinkle with coriander. Serve immediately.