Entree: Papua New Guinea – Northern Culinary Region – Grilled Barramundi (Char-grilled barramundi fillets marinated in coconut and citrus with island-style spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 20 min

Total 40 min

Ingredients

- 4 barramundi fillets, approx. 8 oz (225 g) each
- 1/2 cup (120 ml) coconut milk
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) grated fresh ginger
- 2 cloves garlic, minced, approx. 6 g
- 1 small red chili, seeded and minced, approx. 5 g
- 1 tsp (5 g) brown sugar
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) additional oil for grill grates
- 2 tbsp (8 g) chopped fresh cilantro (coriander) for garnish
- Lime wedges for serving

Instructions

1. In a shallow dish, whisk together coconut milk, lime juice, vegetable oil, fish sauce, grated ginger, minced garlic, minced chili, brown sugar, turmeric, salt, and pepper to make the marinade.
2. Place barramundi fillets in the marinade, turning to coat. Cover and refrigerate for 20–30 minutes, not longer to avoid "cooking" the fish in acid.
3. Preheat a grill or grill pan to medium-high and oil the grates with 2 tbsp (30 ml) oil to prevent sticking.
4. Remove fillets from marinade, letting excess drip off. Reserve marinade and bring to a boil in a small saucepan for 1–2 minutes if you wish to baste (optional).
5. Grill fillets flesh-side down first for 4–6 minutes, then carefully flip and grill 3–5 minutes more, until fish flakes easily and reaches an internal temperature of about 145°F (63°C).
6. Transfer to a platter, garnish with chopped cilantro and lime wedges, and serve immediately with steamed rice or roasted root vegetables typical of the region.