Easy coconut-scented broth with seared barramundi

An easy, delicious noodle soup served with crisp-skinned barramundi.

Easy coconut-scented broth with seared barramundi. Credit: Everyday Gourmet with Justine Schofield

• serves

  2

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 1 litre chicken stock
• 2 French shallots, finely sliced
• 1 knob ginger, sliced
• 1 chilli, cut in half
• 2 tbsp soy sauce
• 2½ tsp fish sauce
• 1 tbsp sugar
• 1 tsp coconut oil or vegetable oil
• 2 150 g barramundi fillets, skin on
• 150 ml coconut milk
• 100 g soba noodles
• Juice of ½ lime and ¼ lemon (or to taste)
• ½ bunch English spinach, shredded
• 2 sprigs coriander, leaves picked

Instructions

1. Place stock, shallot, ginger and chilli in a pot and bring to the boil. Turn the heat down and simmer for 15 minutes, then add the soy sauce, fish sauce and sugar and simmer for a further 5 minutes. Strain into a new pan.
2. Add the coconut milk to the broth and bring to the boil again.
3. While the broth is heating, heat oil in a pan, season barramundi with salt and sear for about 2 minutes on each side.
4. While the barramundi is cooking, add noodles to broth and cook for 3-4 minutes. Then add the spinach just before serving then turn the heat off. Add lime and lemon juice to broth, and taste for seasoning.
5. Portion noodle soup into two bowls, place fish pieces on top, and garnish with coriander.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.