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Coconut-poached barramundi with pumpkin and snake beans - Gourmet Traveller
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Coconut-poached barramundi with pumpkin and snake beans - Gourmet Traveller

Gourmet Traveller

Coconut-poached barramundi with pumpkin and snake beans


Ingredients
∙ Serves 4
Produce
  • 400 g Butternut pumpkin
  • 1 tsp Coriander, ground
  • 5 Kaffir lime, leaves
  • 1 Lemongrass
  • 120 g Snake beans
Canned Goods
  • 600 ml Coconut milk
Condiments
  • 1 tbsp Fish sauce
Baking & Spices
  • 15 g Galangal
  • 1 tbsp Palm sugar, soft light
Oils & Vinegars
  • 1 tbsp Coconut oil
Other
  • 600 g M skinless barramundi fillet, cut into 10cm pieces

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