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Barramundi in Asian Spice Coconut Milk
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| 4 | sea bass filets, grouper, tilapia or barramundi will do, check over for bones |
| 1 large | shallot, finely chopped |
| 3 cloves | garlic, minced |
| 2 stalks | fresh lemongrass, trimmed and minced |
| 1 piece | fresh ginger, minced |
| 1 piece | fresh galangal, minced |
| 2 | Thai chilis, minced |
| 2 tablespoons | vegetable oil, preferably peanut |
| 1/2 teaspoon | shrimp paste |
| 2 cups | coconut milk, canned or fresh |
| 3 tablespoons | fish sauce |
| 1 tablespoon | lime juice |
| 1 teaspoon | palm sugar or light brown sugar |
| 2 | kaffir lime leaves, cut crosswise into hair-thin slivers |
Rinse the fillets under cold running water, then drain and blot dry with paper towels. Place the fillets in a nonreactive baking dish just large enough to hold them flat in a single layer. Set aside while you prepare the marinade/sauce.
Combine the shallot, garlic, lemongrass, ginger, galangal, and chiles in a mortar and pound to a thick paste with the pestle (or process in a food processor). set aside
Heat the oil in a wok or large, heavy skillet over medium heat. Add the shrimp paste and saute until fragrant, abou 1 stirring constantly, until brown and fragrant, about 10 minutes. Stir in the coconut milk, fish sauce, lime juice, sugar, and half the kaffir lime leaves. Increase the heat to medium -high and bring to a boil, then reduce the heat to medium and simmer the mixture until thick and richly flavored about 5 minutes. Remove from the heat and cool to room temperature.
Pour half of the coold sauce over the fish in the baking dish, refrigerating the remainder, covered, until just before serving. Turn the fish once or twice to coat, then ocver, and let marinate, in the refrigerator for two hours, turning the pieces occasionally so they marinate evenly.
Preheat the grill to high
When ready to cook, preheat a fish or vegetable grate for 5 minutes, then oil it or the grill grate. Remove the fish fillets from the marinade and arrange on the hot grate. grill 3 to 6 minutes, then turn over carefully with a long spatula and grill until the fish breaks into firm flakes when pressed with a finger, 3 to 6 minutes more. While the fish cooks, heat the reserved sauce in a saucepan on the side burner of the grill, if you have one, or over low heat on the stovetop.
Using a sptula, transfer the fillets to serving plates or a platter and spoon the sauce over them. Garnish each piece of fish with a tuft of shredded kaffir lime leaves and serve at once.
Note: You'll need a few special ingredients for the recipe, all of shich are defined in the Glossary and can be found at Asian markets. But don't be discouraged if you can't find fresh lemongrass, galangal, shrimp paste, or kaffir lime leaves. Substitue 2 strips lemon zest for the lemongrass, 1 tablespoon moe of minced fresh ginger for the galangal, an anchovy chopped, for the shrimp paste, and a couple of strips of lime zest for the kaffir lime leaves. Even with these standins, you'll have a voluptuously flavored dish.
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