Preparation time
0min
Total time
0min
Portion
4
portion(s)
Level
medium
Ingredients
Steamed Barramundi with Thai Coconut Sauce and Ginger Sweet Potato Mash
- 1000 grams Kumara, unpeeled
- 2 tbsp palm sugar, shredded
- 2 tbsp Fresh Ginger - Peeled
- 2 Garlic cloves peeled
- 1 fresh red birdseye chilli
- 1 lime
- 2 stalks lemongrass
- 2 tbsp Coriander root and stalk
- 1 tbsp vegetable oil
- 1 Kaffir lime leaf
- 400 grams coconut cream
- 1 tbsp fish sauce
- 1 cm ginger, sliced extra
- 1 star anise
- 4 150g barramundi fillets (or other white fish)
- 30 grams Butter
- salt and white pepper
- 2 tbsp crispy fried shallots, found in Asian food stores
- 1 kaffir lime leaves, shredded to serve
- 1/2 cup coriander leaves, to serve
- 1 Lime, cut into wedges to serve.
Accessories you need
-
Varoma -
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 180°C/160°C fan forced. Place whole kumara in oven and bake for 1.5hours until tender.
2. Grate palm sugar in the Thermomix bowl, 5 seconds speed 9 and set aside.
3. Grate ginger in Thermomix, 5 seconds speed 6, leave 1/2 tablespoon in the TM bowl.
4. Place the remaining 1.5 tablespoons ginger in a separate bowl with 1/2 cup water and leave to infuse for 20 minutes. Strain before using.
5. Add the garlic, chilli, 1 strip of lime rind, coriander roots and stalks and lemongrass (roughly chopped white part only, reserving the rest for aromatics) to the ginger in the TM bowl and mince on speed 7 for 10 seconds, scrape down bowl and repeat if necessary.
6. Add vegetable oil and cook for 6 minutes, 100oC,
"Counter-clockwise operation" 
"Gentle stir setting"
7. Add torn lime leaf and coconut cream. Cook 30 minutes, 80oC,"Counter-clockwise operation" "Gentle stir setting"
8. Place palm sugar, fish sauce and 1.5 tablespoons of the lime juice (reserving the rest of the lime for aromatics) slowly turn the speed up to Speed 9 for 20 seconds. Strain the sauce into a saucepan (reserve the dregs for aromatics) and keep this warm.
9. Don't wash the TM bowl and place; 900ml boiling water, chopped remains of lemon grass, remains of the lime, extra ginger, star anise and dregs from the sauce into the TM bowl. Place the barramundi fillets into the Veroma bowl, place this on top of the TM and steam over the aromatic water for 15 minutes, Veroma, Speed 3. Keep warm. I have a spare TM bowl and so just put it to the side, still sitting over the aromatic water, while I make the mash.
10. Meanwhile peel baked kumara, place it in TM bowl, add ginger water from step 4, salt and pepper to tase and butter. Add the butterfly and mash for 1 minute on speed 3-4.
11. To serve pour some coconut sauce onto the plate, top with mash, then fish, sprinkle with the crispy shallots, extra lime leaf, coriander leaf and place a lime wedge on the side.
Tip
This can be made in a TM31 as well.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Recipe's categories:
1st main course
Alcohol-free
Egg free
Gluten free
Creative
Natural
Cooking
Steam cooking with Varoma
Dinner
Thai
Fish dish
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Comments
Beautiful dish loved even by the dubious😀🤗
Lovely, thanks for the recipe! Definately having this again!
Just used the fish hubby had caught, that was in the freezer and the left out the lime leaves but it was still delicous
Really loverly had with rice not sweet potato and was so good!! Yum yum
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