Dessert · Season 9

Tamarind Steamed Fish in Betel Leaves with Savoury Custard

Name: Tamarind Steamed Fish in Betel Leaves with Savoury Custard
Yield: 4
Ingredients: 1 coconut (plus a second coconut for serving if desired); 1 red chilli, roughly chopped; 2 shallots, sliced; 8 cm piece lemongrass; 1 tbsp fish sauce; 2 tbsp palm sugar; zest of 1 kaffir lime; 1 tsp roasted belachan; 4 cm piece galangal, peeled; 2 tbsp coriander seeds, lightly toasted; 3 tbsp rice bran oil; Red Curry Paste; reserved Coconut Purée; 2 eggs; 2 egg yolks; 1 tbsp tamarind purée; 1 tsp palm sugar; ½ tsp minced red chilli; reserved coconut puree; 4 x 130g baby barramundi fillets, skin on; 16 betel leaves oil, for deep frying; long red chilli, thinly sliced

Samuel Whitehead

Contestant · 28 May 2017

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Coconut Purée

1coconut (plus a second coconut for serving if desired)

Red Curry Paste

1red chilli, roughly chopped

2shallots, sliced

8 cm piecelemongrass

1 tbspfish sauce

2 tbsppalm sugar

zest of 1 kaffir lime

1 tsproasted belachan

4 cm piecegalangal, peeled

2 tbspcoriander seeds, lightly toasted

Red Curry Custard

3 tbsprice bran oil

Red Curry Paste

reserved Coconut Purée

2eggs

2egg yolks

Tamarind Barramundi in Betel Leaf

1 tbsptamarind purée

1 tsppalm sugar

½ tspminced red chilli

reserved coconut puree

4 x 130gbaby barramundi fillets, skin on

16betel leaves oil, for deep frying

Garnish

long red chilli, thinly sliced

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsCoconutShallotCoriander SeedsPalm SugarFish SauceLemongrassBarramundiRed ChilliesGalangalKaffir Lime LeavesBetel LeavesDinner

Recipe by Samuel Whitehead, Season 9. Originally published by Network 10 on 28 May 2017.

Original on 10 Play ↗